Sumac chicken with persian tomato salad

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.