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Sumac Chicken & Green Bean Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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Ingredients |
2 skinless chicken breasts
olive oil
2 tsp sumac, plus a pinch
1 tsp ground cumin
200g green beans, trimmed
½ red onion, finely sliced
2 carrots, peeled and shredded
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Dressing
½ lemon, juiced
1 tbsp chives, chopped + some for decorating
1 tsp honey
1 tsp balsamic vinegar
1 tsp olive oil
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Heat the oven to 220C/fan 200C/gas 7. Rub the chicken breasts with 1 tsp oil
and season. Mix 2 tsp sumac with the cumin and rub over
the chicken. Put onto a baking sheet and roast for 15-20
minutes, until the chicken is cooked through.
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Make the dressing by whisking the ingredients together with 1 tsp oil and
some seasoning. Blanch the green beans in boiling salted
water for 2 minutes. Add the red onion to the boiling
water for 5 seconds, then cool both in iced water. Drain
and pat dry with kitchen paper.
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Toss most of the dressing with the blanched beans, onions and the carrot,
and tip onto two plates or a platter. Slice the chicken
breasts and add to the plates, spooning over the remaining
dressing, and scatter with more chives and a pinch more
sumac.
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DINNERS 
