PAPRIKA CHICKEN

Serves 4

8 whole chicken legs 2 Tbsp salt

½ cup extra virgin olive oil 8 Tbsp paprika

1. Preheat oven 200°C .

2. Trim any excess fat from chicken legs. Wash thoroughly and pat dry.

3. Place into a large bowl.

4. Pour over olive oil and season with salt. Sprinkle over half the paprika and massage until evenly coated.

5. Place chicken on an oven tray, skin side up. 6. Sprinkle remaining paprika on top of skin. 7. Place into oven for 30 minutes or until cooked.

8. Serve with cucumber yoghurt, salad and warmed Lebanese bread.

FATTOUSH

2 pieces of Lebanese bread, torn into small pieces

Olive oil

Salt

1 cos lettuce, chopped

2 Lebanese cucumbers, chopped 1 red capsicum, de- seeded and sliced 10 cherry tomatoes, halved Seeds from one pomegranate

½ cup of mint

½ cup Italian parsley

Dressing

¼ cup olive oil

¼ cup lemon juice

¼ cup pomegranate molasses ¼ cup sumac Salt 1. Preheat oven to 200C.

2. In an oven tray, toss bread with olive oil and salt until evenly coated.

3. Bake until light golden brown then allow to cool.

5. For the salad, mix all ingredients in a bowl. Add cooled toasted bread.

6. Mix dressing ingredients thoroughly until combined.

7. Pour over salad and toss to combine.

CUCUMBER YOGHURT

1 Tbsp salt

1 Tbsp dried mint 1 cucumber 1. Add yoghurt, salt and mint to a bowl and mix to combine.

2. Grate cucumber. Squeeze out any excess moisture.

3. Add grated cucumber to yoghurt mix. 4. Check seasoning and keep in fridge until ready to serve.