BARBECUED CHICKEN WITH MINTED TOMATO SALAD

PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 6

2 tablespoons lemon juice 1 tablespoon sumac

2 teaspoons finely chopped

fresh oregano

2 tablespoons olive oil

6 x 200g chicken breast fillets 3 medium lemons (420g), halved 3 large pita breads (240g)

MINTED TOMATO SALAD 2 tablespoons lemon juice 2 tablespoons olive oil

500g grape tomatoes, halved 2 lebanese cucumbers (260g),

cut into ribbons

1 cup firmly packed fresh

flat−leaf parsley leaves 1 cup firmly packed fresh

mint leaves

2 teaspoons finely chopped

fresh oregano

8 green onions, sliced thinly 1 Combine juice, sumac, oregano and half the oil in a large bowl with chicken. Stand for 10 minutes.

2 Season chicken; cook chicken on a barbecue (or grill or grill plate) for 3 minutes or until browned on both sides and cooked through. Rest for 5 minutes, then slice thickly.

3 Meanwhile, make the minted tomato salad.

4 Cook lemon, cut−side down, for 3 minutes or until browned lightly. Brush the bread on both sides with the remaining oil. Cook each side on barbecue for 1 minute or until lightly browned, then break into coarse pieces.

5 Combine salad and bread; serve with chicken and lemon.

MINTED TOMATO SALAD

Whisk juice and oil in a large serving bowl; add remaining ingredients, toss gently to combine. Season to taste.