Step 1

Combine the preserved lemon, garlic, paprika and yoghurt in a shallow bowl. Season with salt and pepper. Add chicken and toss to coat. Refrigerate for 1-2 hours or overnight to marinate.

Step 2

Meanwhile, heat oil in a large non-stick frying pan over high heat. Working in batches, add one Lebanese bread round and cook for 1 minute each side or until golden and crisp. Set aside to cool on a rack then break bread into shards.

Step 3

Preheat the same frying pan or a barbecue plate over high heat. Drizzle the chicken pieces with oil. Cook for 4-6 minutes each side, or until charred and cooked through.

Step 4

PLUM DRESSING In a small blender, combine the plums, pomegranate molasses, vinegar and mustard. Blend until smooth. Add oil and the sugar, pulse to combine. Season with salt and freshly ground black pepper.

Step 5

To assemble, arrange chickpeas, radish, tomato, cucumber, plums and herbs on a large serving platter. Add half the plum dressing, season with salt and freshly ground pepper. Nestle in half the crispy bread.