CHICKEN AND TOMATO SALAD WITH SUMAC AND HERBS

INGREDIENTS Time: 40 minutes Servings: 6 For the chicken and salad: 1 large chicken, spatchcocked or cut into 8 pieces

Olive oil

Salt and pepper 1 white onion 1 small bunch mint, leaves only 1 small bunch coriander, leaves only 1 small bunch basil, leaves only 1 small bunch arugula (about a cup) or other leafy greens, woody stems trimmed 2-3 large ripe tomatoes, cut into pieces For the dressing: ¾ tsp coriander seeds ¾ tsp fennel seeds

Juice and zest of 2 lemons, plus more to taste 60ml extra-virgin olive oil, plus more to taste 1 tbsp spicy chilli oil ½ tsp ground cardamom ½ tsp shallot or onion powder 1 tbsp sumac (or lemon pepper seasoning or lemon zest mixed with salt), plus more to taste

Salt and black pepper, to taste

PREPARATION

1: Lightly rub the chicken with olive oil and season with salt and freshly ground pepper. Heat a grill to about 175C. Add chicken skin-side down and cover the grill. Cook until just cooked through, about 35 to 45 minutes, depending on whether your chicken is spatchcocked or cut in pieces. Turn the chicken over halfway through cooking. Let rest on a platter or in a steel mixing bowl until cool. Using your fingers, pull off the meat into large shreds and set aside, discarding (or eating) the skin. Reserve the chicken juice. 2: Peel and halve onion and cut into thin slices.

3: Make the dressing: Combine the coriander and fennel seeds in a small skillet and toast over low heat until tan and fragrant. Immediately pour seeds onto a cutting board and let cool, then crush. Transfer to a large bowl and add chicken juices and remaining dressing ingredients.

4: Prepare the salad: Add chicken to dressing and toss to coat. Add herbs and leafy greens and toss again, then add onions and tomatoes and toss once more. Taste and adjust seasoning, adding salt, pepper, lemon juice, olive oil or sumac as needed.

5: Arrange salad on a large platter so that the chicken, tomatoes and onions are distributed throughout the greens.