Sumac and oregano spiced chicken with charred lettuce

Preparation

Thinly slice the chicken breasts. Slice the romaine lettuces in half lengthways. Zest and juice the lemons. Thinly slice the celery.

Method

1. 1 In a bowl, sprinkle the chicken with the sumac and oregano and season.
2. 2 Stir well to coat thoroughly. If you have time leave to marinate for an hour refrigerated, or even overnight.
3. 3 Sprinkle 1 tsp olive oil on the cut side of the lettuce and season.
4. 4 Heat a wide based pan (or grill pan) on a high heat.
5. 5 When the pan is very hot, add the lettuce cut side down and cook for 4 - 5 mins until lightly charred.
6. 6 Transfer to a plate.
7. 7 Heat the remaining 2 tsp olive oil in the same pan on a medium-high heat.
8. 8 Once hot, add the chicken and cook until golden brown on all sides, around 8 – 10 mins.
9. 9 Meanwhile, make the dressing in a bowl by stirring together the yoghurt, lemon zest and juice.
10. 10 Season to taste.
11. 11 Serve the chicken on the lettuce sprinkled with the celery and dressing.
12. 12 Turn into a dinner by adding fruit Ras el Hanout bulgar wheat, cracked freekeh and chickpea grain mix.