Nothing says 'let's eat outside' like a chicken salad tossed with apple, mint and peppery rocket. Here for your sunny evenings, this easy-done, 20-minute bowl of freshness is jazzed up with tangy za'atar, feta and a drizzle of lemon. Time to pack the picnic basket.
Peel and crush garlic. Zest lemon. Place garlic, lemon zest, Za'atar Bazaar and butter in small bowl and mash with a fork to combine.
Slice chicken horizontally to yield 2 thinner slices.
Heat 2 teaspoons olive oil in a frypan over medium-high heat. Season chicken with salt and add to pan. Cook for 4–5 minutes each side or until caramelised and cooked through. While chicken is cooking, continue with step 4.
Cut apple into thin slices. Slice cucumber into half-moons. Pick mint leaves from their stems. Place red wine vinegar and remaining olive oil in a bowl big enough to fit salad and season with salt and pepper. Add apple, cucumber, mint and rocket and toss to combine. Crumble in feta and sprinkle with cashews.
Once chicken is cooked, add za'atar butter to pan and turn chicken to coat. Remove chicken and wrap in aluminium foil to rest for 5 minutes.
Cut lemon into wedges. Slice chicken and season with salt and pepper. Divide salad between plates and top with chicken and pan juices. Serve with lemon wedges.