ZA’ATAR CHICKEN SCHNITZEL & SALAD

PREP + COOK TIME 30 MINUTES SERVES 2

Za’atar is a Middle Eastern spice blend often containing thyme, sumac, sesame seeds and salt. It’s available from major supermarkets and delis. To make your own, combine 1 teaspoon dried thyme with ½ teaspoon lightly crushed sesame seeds and ¼ teaspoon each sumac and salt. For a vegetarian option, sprinkle haloumi slices with za’atar and pan-fry over medium heat for 1 minute each side. 2 x 200g fresh crumbed chicken

schnitzels

2 teaspoons za’atar

2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 2 teaspoons honey

1 clove garlic, crushed

6 trimmed red radishes (90g),

sliced thinly

125g cherry tomatoes, halved 1 lebanese cucumber (130g),

chopped coarsely

400g can chickpeas, rinsed, drained ½ cup fresh mint leaves

2 lemon wedges

2 pita breads, char-grilled

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

2 Place schnitzels on oven tray; sprinkle with za’atar. Bake, turning halfway, for 12 minutes or until golden. Stand for 5 minutes, then slice thickly. 3 Meanwhile, combine vinegar, oil, honey and garlic in a large bowl; season. Add radish, tomato, cucumber, chickpeas and mint; toss gently to combine.

4 Top salad with schnitzel. Serve with lemon wedges and pita bread.