Sumac Roasted Chicken with Crushed Edamame Beans

A simple roast chicken leg sings with a fresh zingy topping of edamame beans, lemon and a pop of chilli.

4 skin-on, whole chicken legs (drumstick and thigh)

olive oil

sumac and sea salt for sprinkling

4 x 1cm thick slices sourdough bread mayonnaise

1 large avocado, thinly sliced cress or salad leaves lemon wedges

CRUSHED EDAMAME BEANS

2 cups frozen edamame beans

2 cloves garlic, crushed

¼ cup mint leaves, finely chopped zest

1 lemon pinch chilli flakes

3 tablespoons olive oil sea salt and ground pepper

Preheat the oven to 180°C fan bake. CHICKEN: with sumac Brush and sea the salt. chicken with oil then sprinkle both sides

Place on a lined baking tray and roast for 40-50 minutes until golden and fully cooked. Transfer the chicken to a large plate and cover to keep warm.

Brush both sides of each piece of bread with the chicken cooking juices and place on the bars of the oven. Bake for about 10 minutes until golden and crisp.

BEANS: Cook the frozen beans in a saucepan of boiling water for about 4 minutes or until just tender. Drain and refresh in cold water then drain well again. Pat dry with kitchen towels.

Tip half the beans onto a large cutting board and use a fork to roughly crush them. Place in a bowl with the remaining whole beans and stir in the rest of the ingredients, seasoning generously with salt. TO SERVE: Place the bread on plates and spread with mayonnaise. Top with a piece of chicken then spoon over the edamame beans. Add the avocado and cress or salad leaves and serve with the lemon wedges. SERVES 4