INGREDIENTS

• 2 garlic cloves

• mint

• 80g radish

• 2 carrots

• 400g beetroot

• 2 lemons

• 2 x 400g chickpeas

• 80g tahini

• 10g kofta seasoning

• free-range chicken thigh fillets

• 10g ground sumac

• 100ml extra virgin olive oil

• 2 tbs olive oil

• 1 tbs red wine vinegar

METHOD

1. Prep ingredients

Crush or finely chop the garlic. Coarsely chop the mint leaves, discarding the stems. Thinly slice the radish using a sharp knife or mandoline, then put in a bowl of iced water to crisp. Peel, then coarsely grate the carrot and beetroot. Finely grate the zest of half the lemon, then juice the whole lemon.

2. Make hummus

Drain and rinse the chickpeas. Blend the tahini, half the chickpeas, half the garlic, 1½ tbs extra virgin olive oil, 1½ tbs lemon juice and 1½ tbs cold water with a stick blender until smooth. Season with salt and pepper.

3. Season chicken

Combine the kofta seasoning, lemon zest, remaining garlic and 2 tsp olive oil in a large bowl and season with salt and pepper. Cut the chicken into 1cm-thick strips. Add the chicken and remaining chickpeas to the seasoning mixture and stir to coat.

4. Cook chicken

Heat 2 tsp olive oil in medium frypan over medium-high heat. Add the chicken and chickpeas and cook, stirring occasionally, for 6-8 mins until golden and the chicken is cooked through.

5. Make sumac dressing

Meanwhile, put half the sumac, 2 tsp lemon juice, 1 tbs extra virgin olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper.

6. Toss salad and serve

Drain the radish. Add the radish, carrot, beetroot and mint to the sumac dressing and toss to combine. Divide the hummus, chicken and chickpeas and salad among plates. Scatter with the remaining sumac to serve.