Sumac chicken with persian tomato salad

Name: Sumac chicken with persian tomato salad
Ingredients: 2 garlic cloves, crushed; 2 tsp sumac (see note); 2 tsp chopped thyme; Zest and juice of 1 lemon; 1/3 cup (80ml) olive oil; 2 tbsp pomegranate molasses (see note); 4 Lilydale Free Range Chicken Breasts; 6 vine-ripened tomatoes; 1 telegraph cucumber, peeled; 1 red onion, thinly sliced; 1 long red chilli, seeds removed, thinly sliced lengthways; 1 cup fresh mint; 1 cup fresh flat-leaf parsley; 1/3 cup (50g) shelled pistachios, chopped; Lebanese bread, to serve; Hummus, to serve

4.7

(4)

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Servings: 4

Cost: $8.38 /serving

Author : Valli Little

lunch main dinner

Instructions

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Step 1

Combine garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon molasses and salt and pepper in a shallow dish. Add chicken and turn to coat. Set aside to marinate while you prepare the salad.

Step 2

Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together. Remove seeds from tomatoes and cucumber and cut both into 2cm cubes . Place in a large bowl with onion, chilli, herbs and nuts. Toss to combine. Set both bowls aside.

Step 3

Preheat a barbecue or chargrill pan to medium-high. When hot, add chicken and grill for 3-4 minutes each side until cooked through. Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and bread.

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