- 2 tbsp olive oil
- 1 tbsp za’atar
- grated zest and juice of 1 lemon
- salt and freshly ground black pepper
- 2 skinless chicken breast fillets
- 1 red onion, sliced
- 1 tsp sumac
- 2 white pita breads, cut into 2 cm (¾ in) squares
- olive oil, for cooking
- 1 baby cos (romaine) lettuce, torn into bite-sized pieces
- 1 Lebanese (short) cucumber, halved lengthwise and sliced
- 1 large handful flat-leaf (Italian) parsley leaves
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C (350°F/Gas 4).
Mix together the oil, za’atar, lemon zest and juice and season with the salt and pepper. Rub over the chicken breasts.
Heat a heavy-based frying pan over medium–high heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until cooked through. Set them aside to cool.
Pour hot tap water onto the onion and allow to stand for 2 minutes. This takes the astringency out of the raw onion. Drain well and leave to cool. When cool, toss the onion slices with the sumac.
Toss the pita squares with 1–2 tablespoons of olive oil and season with salt and pepper. Scatter on a baking tray and cook in the oven for 5–6 minutes, or until crisp and golden.
To assemble the salad, slice the chicken into thin strips. Place in a large mixing bowl with the onion, toasted pita bread, lettuce, cucumber and parsley.
Whisk the lemon juice with salt and pepper, then whisk in the extra-virgin olive oil. Dress the salad when ready to serve.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.