1chicken (1.8kg), butterflied and halvedFor dusting:sumac1½ tbspolive oilFattoush1pita bread60 ml(1/4 cup) extra-virgin olive oil2Lebanese cucumbers, halved, seeds removed, coarsely chopped200 gmtomatoes, coarsely chopped½yellow capsicum, diced1/3 cup eachcoarsely chopped mint, flat-leaf parsley and coriander2spring onions, thinly slicedJuiceof 1 lemon, or to taste½ tspsumac
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).
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.