BABABOOM’S CHARRED CHICKEN FATTOUSH SALAD

Serves 4

Juice of 1 lime

4 tbsp olive oil

1tsp honey

1 flatbread

2 generous pinches of za’tar (generally

found in the herbs and spices aisle) 2 gem lettuce, sliced 2cm thick

½ cucumber, sliced 2cm thick

2 vine tomatoes, cut into 8 pieces Handful of radishes chopped in half

1 jar of red peppers

200ml orange juice

3 tbsp orange marmalade

4 chicken thighs, skin on, boneless

1 Whisk together lime juice, 3 tbsp olive oil and honey to make a dressing. Season with salt.

2 Set oven to 180°C, bake flatbread for 10-12 minutes until golden. Brush with 1 tbsp olive oil, sprinkle with za’tar and break into chunks.

3 Boil orange juice until reduced by half. Add marmalade and blend till smooth to make a glaze for chicken.

4 Season chicken thighs and cook over a griddle pan or BBQ until charred and completely cooked through (about 15 minutes). Generously brush chicken with orange glaze and slice.

5 Chargrill red peppers on a griddle.

6 Make a salad with the lettuce, cucumber, tomato, radish and za’tar. Add the dressing you made first.

7 Sprinkle over za’tar crisps and put slices of chicken on top. For a real kick, serve salad with a pickled red chilli.

Recipe FROM LONDON RESTAURANT BABABOOM WWW.BABABOOM.LONDON