|Photo: Fattoush with sumac chicken recipe|
20 - 25 minutes
2 garlic cloves, crushed
2 tbsp olive oil
2 tbsp sumac
1 wholemeal lebanese bread
2 chicken breast fillets
4 radishes, trimmed, thinly sliced
3 tomatoes, cut into wedges
2 lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
1 large red capsicum, seeded, coarsely chopped
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh continental parsley leaves
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
Preheat oven to 200C. Combine the garlic, olive oil and sumac in a bowl. Brush both sides of the bread with half the oil mixture. Place on a baking tray.
Bake for 10 minutes or until crisp and golden, then set aside to cool.
Meanwhile, brush both sides of the chicken with the remaining oil mixture. Heat a large frypan over medium heat.
Cook the chicken for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest.
Combine the radish, tomato, cucumber, onion, capsicum, mint and parsley in a large bowl. Break the bread into pieces. Thinly slice the chicken.
Add the bread and chicken to the tomato mixture and gently toss to combine. Whisk the lemon juice and extra-virgin olive oil in a jug to combine. Pour the dressing over the fattoush to serve.
Tip: This dish is best with ripe tomatoes. To ripen tomatoes, place them in a bowl at room temperature out of direct sunlight. Once ripe, store them in the fridge. If you're short on time, buy pita crisps and a barbecue chicken to create a no-cook meal.
Taste.com.au - March 29, 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
Save and share Fattoush with sumac chicken recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.