PREHEAT oven to 180°C. Line an oven tray with baking paper (if you have an oven-proof fry-pan use this instead).
- In a small bowl or dish, mix sesame seeds, sumac and pistachio nuts together with a pinch of salt. Pat chicken dry with paper towels and slice into 3–4cm strips. Coat in pistachio mix.
- Heat a drizzle of oil in a small fry-pan (preferably oven-proof and non-stick) on medium heat. Cook chicken for 1–2 minutes each side until golden then transfer to oven (or if pan is not oven-proof, transfer to prepared tray). Place ciabatta on tray and bake both for 3–5 minutes or until chicken is cooked through and ciabatta is crispy.
- Combine all feta salad ingredients with a drizzle of olive oil and season to taste with salt and pepper.
TO SERVE, place chicken on plate with feta salad and a dollop of hummus. Serve ciabatta on the side.
Sumac & pistachio chicken
1 teaspoon sesame seeds
1 teaspoon sumac
1 tablespoon pistachio nuts, finely chopped
150g chicken breast
½ telegraph cucumber, diced 1–2cm
½ punnet cherry tomatoes, cut in half
¼ red onion, thinly sliced
1 tablespoon mint leaves
15g feta cheese, crumbled
1 teaspoon lemon juice
1 par-baked ciabatta loaf
2 tablespoons hummus
Recipe by kiwi chef, Nadia Lim
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