Preheat the oven to fan 180°C/Gas mark 6 and line a baking tray with baking parchment.
Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 10 minutes to thicken up.
Take 4–5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking tray and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm-1cm thick. Repeat with the rest of the batter, sprinkling the tops with the sesame seeds (if using) and gently pressing them in.
Bake in the oven for 20-22 minutes until the buns spring back to touch.
Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.
Store in the fridge or pre-slice and freeze to have as needed.
SERVINGS: 6 buns
INGREDIENTS:
150g ground flaxseeds (dark or light)
1 tsp bicarbonate of soda
Just under ½ tsp sea salt
A pinch of black pepper
3 eggs, beaten
½ tbsp maple syrup
2 tbsp lemon juice or apple cider vinegar
3 tbsp coconut oil, melted or extra virgin olive oil
3 tbsp water
½ tsp dried herbs (such as thyme) or bruised fennel/caraway seeds (optional)
1 tbsp white sesame seeds, for sprinkling (optional)
METHOD:
Cut off the skin of the orange with a sharp knife into bite sizes. Mix the ingredients of the dressing in a cup, season with salt and pepper.
Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan — grill for 4 minutes on both sides.
Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another tbsp. of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.
Mix the salad leaves and divide it between two plates, then top with the orange and chicken. Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.
