Fattoush with Grilled Sumac Chicken

Ingredients

• 2 pitta breads
• 6 tbsp olive oil
• 3 tsp sumac
• 500 g chicken breasts
• 2 garlic cloves
• 2 lemon
• 1 tbsp pomegranate molasses
• 1 romaine lettuce
• 4 tomatoes
• 1 cucumber
• 150 g radishes
• 4 spring onions
• 15 g fresh mint
• 30 g fresh flat-leaf parsley

Method

1. 1

   Heat the oven to 200C (180C fan, gas 6). Split the pitta breads, tear into bite-sized pieces, toss with 1 tbsp olive oil and 1 tsp sumac and bake for 8-10 minutes until crisp.

2. 2

   Slice the chicken breasts in half horizontally to make thin escalopes. Rub with 1 tsp sumac, the crushed garlic, the juice of half a lemon, 1 tbsp olive oil and ½ tsp salt.

3. 3

   Heat a griddle or large frying pan over a high heat and cook the chicken for 3-4 minutes each side until charred and cooked through with no pink remaining. Rest for 3 minutes, then slice.

4. 4

   Whisk the remaining 4 tbsp olive oil with the juice of 1½ lemons, the pomegranate molasses, the remaining 1 tsp sumac and ½ tsp salt.

5. 5

   Chop the romaine lettuce, tomatoes and cucumber into bite-sized pieces, slice the radishes and spring onions and pick the mint and parsley leaves. Toss everything with the dressing, fold in the crisp pitta at the last minute and top with the chicken.