Name: Sumac-crusted chicken with fattoush
Yield: 4
Ingredients: 1 chicken (1.8kg), butterflied and halved; For dusting: sumac; 1½ tbsp olive oil; Fattoush; 1 pita bread; 60 ml (1/4 cup) extra-virgin olive oil; 2 Lebanese cucumbers, halved, seeds removed, coarsely chopped; 200 gm tomatoes, coarsely chopped; ½ yellow capsicum, diced; 1/3 cup each coarsely chopped mint, flat-leaf parsley and coriander; 2 spring onions, thinly sliced; Juice of 1 lemon, or to taste; ½ tsp sumac

Ingredients

1 chicken (1.8kg), butterflied and halved

For dusting: sumac

1½ tbsp olive oil

Fattoush

1 pita bread

60 ml (1/4 cup) extra-virgin olive oil

2 Lebanese cucumbers, halved, seeds removed, coarsely chopped

200 gm tomatoes, coarsely chopped

½ yellow capsicum, diced

1/3 cup each coarsely chopped mint, flat-leaf parsley and coriander

2 spring onions, thinly sliced

Juice of 1 lemon, or to taste

½ tsp sumac

Method

Main

1.Preheat oven to 200C. Slash chicken skin in several places, scatter generously with sumac and season to taste. Heat oil in a large frying pan, add chicken skin-side down and cook until browned, then turn and sear the other side. Transfer skin-side up to an oven tray and roast until cooked through (15-20 minutes).

2.Meanwhile, for fattoush, place pita on a baking tray and bake until crisp (4-5 minutes), then coarsely crumble. Combine remaining ingredients in a bowl, season to taste and toss to combine. Just before serving add pita. Serve with sumac chicken and lemon wedges.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd