Step 1

Get your chicken into a bowl and squeeze in the juice of ⅔ of the lemons and half the olive oil. Add the oregano and garlic powder then season with salt and pepper. Dice the peppers, then add to the chicken bowl. Cover and set aside in the fridge whilst you get on with everything else.

Step 2

Finely slice the fennel and add to another bowl. Squeeze in the juice of half a lemon and add the sumac before seasoning with salt and pepper.

Step 3

Halve the tomatoes and scoop out the seeds, then finely dice. Finely chop the mint and onion, then tip into a bowl along with the tomatoes. Squeeze in the juice of the remaining lemon with a splash of olive oil and season with salt and pepper. Set aside.

Step 4

Add the marinated peppers to the air fryer, then top with the chicken. Turn the air fryer on to 200°C and cook for 10 mins, then flip the chicken and cook for a further 5 mins, or until the chicken is charred and the juices run clear.

Step 5

Heat up the flatbreads. You can do this in the air fryer at 160°C for a few minutes.

Step 6

Dollop a swoosh of hummus into two bowls, then add the fennel salad, chicken and peppers. Spoon over the juicy tomato salsa and a few more mint leaves (plus lemon wedges), if you like. Scoop everything up with your warm flatbreads and enjoy.