Crispy Chicken and Hummus Fattoush Salad
with Pomegranate Molasses
Instructions
1 Roast bread
Preheat the oven to 200°C/180°C fan. Tear the Arabic flatbreads into bite-size pieces. Add the Arabic flat breads to a baking tray. Drizzle them with vegetable oil and sprinkle with salt and zaatar. Give everything a good mix up. Roast in the oven for 10 min or until toasted. Once toasted, remove from the oven and set aside to cool slightly.
2 Cook chicken
Meanwhile, sprinkle the chicken breast with Ras el Hanout and salt. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and cook for 5 min on each side until browned and cooked through. Once cooked, remove from the heat and set aside to rest.
3 Make sauce
Meanwhile, peel and finely mince the garlic. Juice half the lemon directly into the bowl and whisk. Add the garlic, tahini and salt and whisk again. Finally, gradually add 1/1/2 Tbsp of water and continue to whisk until smooth. Set aside.
4 Prep
Halve the cherry tomatoes. Chop the cucumber and parsley leaves finely.
5 Toss
Toss the cherry tomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chicken breast.
6 Serve
Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses.
Tips for fussy eaters
Go easy on the pomegranate molasses!
Pro tip
This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.
New to Fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
Cooking Time: 30 min
Cals 422 · Prot 39 · Carbs 34 · Fat 14
Dairy-Free
Ingredients
Oven & Pan
Salad
Sauce
New to Fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
Cooking Time: 30 min
Cals 422 · Prot 39 · Carbs 34 · Fat 14
Dairy-Free
Instructions
1 Roast bread
Preheat the oven to 200°C/180°C fan. Tear the Arabic flatbreads into bite-size pieces. Add the Arabic flat breads to a baking tray. Drizzle them with vegetable oil and sprinkle with salt and zaatar. Give everything a good mix up. Roast in the oven for 10 min or until toasted. Once toasted, remove from the oven and set aside to cool slightly.
2 Cook chicken
Meanwhile, sprinkle the chicken breast with Ras el Hanout and salt. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and cook for 5 min on each side until browned and cooked through. Once cooked, remove from the heat and set aside to rest.
3 Make sauce
Meanwhile, peel and finely mince the garlic. Juice half the lemon directly into the bowl and whisk. Add the garlic, tahini and salt and whisk again. Finally, gradually add 1/1/2 Tbsp of water and continue to whisk until smooth. Set aside.
4 Prep
Halve the cherry tomatoes. Chop the cucumber and parsley leaves finely.
5 Toss
Toss the cherry tomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chicken breast.
6 Serve
Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses.
Tips for fussy eaters
Go easy on the pomegranate molasses!
Pro tip
This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.
Ingredients
Oven & Pan
Salad
Sauce
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