Spiced Pomegranate Chicken with Fattoush

Preheat oven to 180°C fan-forced. Finely grate zest of ½ the lemon and juice. Place zest and juice in a bowl with ½ teaspoon sumac, ½ teaspoon sea salt, ½ tablespoon pomegranate molasses and 20ml (1 tablespoon) olive oil. Add chicken and stir to coat. Set aside at room temperature to marinate for 10 minutes.

Place remaining pomegranate molasses, ½ teaspoon sumac, 40ml (2 tablespoons) olive oil, red wine vinegar, ¼ teaspoon sea salt and zest and juice from remaining lemon in a bowl. Thinly slice red onion, add to dressing and stir to combine. Set aside.

Slice lettuce into wedges. Chop cucumber. Halve cherry tomatoes and radishes. Pick parsley leaves from their stems and finely chop. Brush pita breads with remaining oil and sprinkle with remaining sumac and some sea salt. Place on a baking tray and bake for 5 minutes or until crisp. Remove from oven and break into pieces.

Heat a chargrill pan or frypan over medium heat. Add chicken and cook, turning once, for 12 minutes or until chicken is caramelised and cooked through. Set aside to rest for 5 minutes.

Place lettuce, cucumber, tomato, radish, parsley and dressing in a bowl and toss gently to coat.

Slice chicken into thick pieces. Toss pita pieces through salad just before serving, so they stay nice and crisp. Divide fattoush salad and chicken between plates to serve.