Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons sumac
  • 1/3 cup (80ml) olive oil
  • 1 lemon, sliced, plus juice of 1 lemon
  • 4 x 200g chicken breast fillets
  • 40g unsalted butter
  • 1 round Lebanese bread, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 2 cups flat-leaf parsley, roughly chopped
  • 1 red onion, thinly sliced
  • 75g Persian (marinated) feta, drained

Instruction

  • In a large bowl combine sumac, 1 tablespoon oil, lemon slices and juice, reserving 1 tablespoon, then season. Add chicken, toss to coat, then cover and place in the fridge to marinate for 20 minutes.
  • Preheat the oven to 180°C.
  • Add 1 1/2 tablespoons oil to a large ovenproof frypan over medium-high heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.
  • Meanwhile, melt butter and 2 teaspoons oil in a pan over medium heat. Season bread and cook for 4-5 minutes, turning, until very crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes to warm through.
  • Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice, oil and any resting juices. Drizzle over the salad and serve.