Photo by A delicious. Year – Katren
Sumac Chicken with Persian Tomato Salad
2 garlic cloves, crushed
2 tsp sumac
2 tsp chopped thyme
Grated zest and juice of 1 lemon
1/3 cup (80ml) olive oil
2 Tbsp pomegranate molasses
4 chicken breast fillets
6 vine-ripened tomatoes
1 telegraph cucumber, peeled
1 red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced lengthways
1 cup each mint and flat-leaf parsley
1/3 cup (50g) shelled pistachios, chopped
Hummus and Lebanese bread, to serve
1. Combine garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon molasses and salt and pepper in a shallow dish. Add chicken and turn to coat. Set aside to marinate while you prepare the salad.
2. Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together. Remove seeds from tomatoes and cucumber and cut both into 2cm cubes . Place in a large bowl with onion, chilli, herbs and nuts. Toss to combine. Set both bowls aside.
3. Preheat a barbecue or chargrill pan to medium-high. When hot, add chicken and grill for 3-4 minutes each side until cooked through. Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and bread.