Middle Eastern chicken and bread salad

Ingredients

• 150 g sourdough bread, torn into rough bite-sized pieces
• 200 g leftover turmeric roast chicken, shredded (use primarily dark meat and skin)
• 2 tbsp + 1 tsp (45 ml) olive oil
• 1½ tsp sumac
• 1½ tsp cumin
• 200 g cherry tomatoes
• ½ cucumber, diced
• ½ red onion, thinly sliced
• Large handful of fresh coriander, roughly torn
• Large handful of fresh parsley, roughly torn
• 75 g black olives, pitted

Dressing

• 1 roasted red capsicum (pepper) from a jar, seeds removed
• 2 tbsp + 1 tsp (45 ml) extra-virgin olive oil
• 3 tsp (15 ml) red wine vinegar
• Juice of ½ lemon
• 1 garlic clove, finely grated
• 1 tsp cumin seeds, toasted
• 1 tsp sumac
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Place a large frying pan over a high heat.
2. Add the chicken and bread to the pan and drizzle liberally with olive oil. Sprinkle in  sumac and cumin. Cook, stirring occasionally, until the bread is toasted and the chicken is crisp and warmed through.
3. Place the capsicum in a food processor with the other ingredients for the dressing and blitz until smooth. Season to taste.
4. Place all the remaining salad ingredients in a large mixing bowl and add the chicken, toasted bread and dressing. Toss until completely coated then serve.