Name: Fattoush and Chicken Warm Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 wholemeal Lebanese breads; 1 tsp sumac; 1 tblsp olive oil; 500gm Lilydale Free Range Chicken tenderloins; 1 tsp ground coriander; 1 tsp ground cumin; 200gm tomato medley, halved 1 Lebanese cucumber, halved, roughly chopped; 1 green capsicum, cut into 2cm pieces; 1 baby cos lettuce, leaves separated; 100gm cherry bocconcini, torn; 1/4 cup mint leaves; 1/4 cup parsley leaves; Juice of 1 lemon; 2 tblsp tahini; 1 tsp honey; 2 tblsp Greek yoghurt

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Preheat oven to 200°C (180° fan forced). Line 2 baking trays with baking paper. Lightly spray breads with olive oil, and sprinkle with sumac and sea salt. Bake for 6 to 8 minutes, turning halfway, until crisp. Set aside. Break into pieces
Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil
In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season
In a screwtop jar, combine lemon juice and zest, tahini, honey and 1 tblsp water. Season and shake well to combine
Serve salad topped with warm chicken, and drizzled with dressing

Preheat oven to 200°C (180° fan forced). Line 2 baking trays with baking paper. Lightly spray breads with olive oil, and sprinkle with sumac and sea salt. Bake for 6 to 8 minutes, turning halfway, until crisp. Set aside. Break into pieces
Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil
In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season
In a screwtop jar, combine lemon juice and zest, tahini, honey and 1 tblsp water. Season and shake well to combine
Serve salad topped with warm chicken, and drizzled with dressing

Preheat oven to 200°C (180° fan forced). Line 2 baking trays with baking paper. Lightly spray breads with olive oil, and sprinkle with sumac and sea salt. Bake for 6 to 8 minutes, turning halfway, until crisp. Set aside. Break into pieces
Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil
In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season
In a screwtop jar, combine lemon juice and zest, tahini, honey and 1 tblsp water. Season and shake well to combine
Serve salad topped with warm chicken, and drizzled with dressing