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    FESTIVE alfresco!

    Dec 15, 2021 5 minutes

    SUMAC-CRUSTED CHICKEN AND BEAN SALAD WITH YOGHURT DRESSING

    SERVES 4-6 PREP AND COOK: 45 MINS

    4 chicken breast fillets
    1 tblsp olive oil
    1 tsp dried chilli flakes
    3 tsps sumac
    2 tsps ground cumin
    1 tsp ground cinnamon
    2 tblsps pine nuts
    1 pomegranate, deseeded

    YOGHURT DRESSING

    ½ cup Greek yoghurt
    2 tblsps milk
    2 tblsps white wine vinegar
    1 lemon, zested and juiced
    1 tblsp chopped fresh dill, plus extra to serve
    ½ clove garlic, crushed

    SALAD

    300g green beans, halved lengthways
    1 carrot, cut into long thin ribbons
    1 small red onion, cut into thin wedges
    1 tsp sumac

    1 Rub chicken with oil and season well with salt and pepper. Mix chilli flakes, sumac, cumin and cinnamon together. Roll chicken in spices. Place chicken on an oven tray lined with baking paper.

    Cook in

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