Fattoush With BBQ Chicken and Sumac

Ingredient

2 whole Lebanese bread rounds
Red Island olive oil for brushing
500g Free range chicken tenderloins, trimmed
1 tablespoon ground cumin
Sea salt to taste
200g small cherry tomatoes, halved
2 Lebanese cucumber, chopped
1 red capsicum, finely chopped
1 small Gem or baby Cos lettuce, sliced
1 cup flat leaf parsley, coarsely chopped
1 cup mint leaves, torn
4 red radishes, thinly sliced
1 red onion, thinly sliced

Dressing
2 tablespoons Red Island extra virgin olive oil
2 teaspoons sumac
2 tablespoons lemon juice
2 teaspoons honey or maple syrup

Method

Heat a BBQ plate over a medium/high heat. Brush the bread with oil and grill for 2-3 minutes each side, or until crisp. Allow to cool before breaking up into small crispy rough croutons.

Coat the chicken with a little olive oil, cumin and sea salt. Grill the chicken for 3 minutes each side, or until cooked through. Allow to rest before slicing.

In a large bowl, combine tomatoes, cucumber, capsicum, lettuce, parsley, mint, radish, onion and chicken. Whisk together olive oil, sumac, lemon juice, honey and a good pinch of sea salt flakes. Add the crispbread into the salad and pour over the dressing. Using clean hands, toss the salad to coat everything well in the dressing. Place onto a serving plate and serve immediately.

Recipe by Courtney Roulston