Baked pita chips add a satisfying crunch to this refreshing salad – filled with sumac chicken, crunchy celery and creamy feta, plus they make the perfect vessel to scoop up any extra hummus.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the marinade for the chicken. (Store in an airtight jar in the fridge)
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp honey
- 2 garlic cloves (crushed)
- 2 tsp sumac
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 lemon (zest and juice)
Method
- Combine all of the ingredients into a jar and shake well to combine.
Prepare the hummus. (Store in an airtight container in the fridge)
*the top of the hummus would have formed a dry crust, either mix thoroughly or scrape the top off.
Ingredients
- 400g tin of chickpeas (drained, rinsed and peeled*) – see tips
- ⅓ cup tahini + 2 tbsp
- 1 Tbsp olive oil
- 1 lemon (juice)
- 1 garlic clove
- ½ tsp salt
- 2 ice cubes
- 3 Tbsp water – optional
Method
- To make the hummus, start by placing chickpeas into a food processor or Nutri bullet, and blend until they resemble a dry powdery crumb (the finer the better). Add the remaining ingredients to the blender. Blend until the mixture is smooth and creamy, about 3-4 minutes, stopping every so often to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.
Prepare the pitas. (Store in an airtight container in the pantry)
Ingredients
- 3 mini or 2 large pitas
- 2 Tbsp olive oil
- 1 tsp sumac
- 1 garlic cloves (crushed)
Method
- To prepare the pitas, simply cut or roughly tear the pitas into bite pieces, drizzle generously with olive oil, and then add the sumac, garlic and a good pinch of salt. Use your hand to help distribute the sumac and garlic. Pop into the oven and toast for 10 minutes, tossing halfway.
- Cool thoroughly before placing them into an airtight container.
Tips
Tips
- Sumac, is a beautiful red spice commonly used in Middle Eastern cuisine. It’s a tangy spice with a slight sour or acidic flavour similar to lemon juice. It’s often used in spice blends like za’atar, and in dressings. This recipe uses sumac slightly differently, we marinate the chicken in the spice along with other spices and aromatics. See variations if you do not have sumac on hand.
- If you do not have any pitas or do not want to buy a whole packet, we recommend making a ½ batch of our flatbreads – cook them as per instructions, then once cooked, cut them into triangles, toss in the sumac, garlic and olive oil and pop into the oven.
Shortcuts
Vegetables
- Swap cos for mixed lettuce.
Protein
- For a vegetarian option swap chicken for our baked falafels or alternatively you can buy store bought.
Other
- Fill the pitas! Instead of toasting them into crisps for your salad, serve pitas filled with hummus, salad, chicken, feta and herbs.
- Swap sumac for the zest of an extra lemon and a pinch of paprika for colour.
Ingredients
Roasted sumac chicken
- 2 Tbsp olive oil
- 1 Tbsp honey
- 2 garlic cloves (crushed)
- 2 tsp sumac
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 lemon (zest and juice)
- 500g chicken thighs
- ¾ red onion (finely sliced)
- Salt and pepper
Crispy Pita
- 3 mini or 2 large pitas
- 2 Tbsp olive oil
- 1 tsp sumac
- 1 garlic cloves (crushed)
Hummus
- 400g tin of chickpeas (drained, rinsed and peeled*) – see tips
- ⅓ cup tahini + 2 tbsp
- 1 Tbsp olive oil
- 1 lemon (juice)
- 1 garlic clove
- ½ tsp salt
- 2 ice cubes
- 3 Tbsp water – optional
Salad
- ¼ red onion (finely sliced)
- 1 lemon (juice)
- 2 Tbsp olive oil
- 1 head x petite cos (roughly torn)
- 3-4 stalks celery (finely sliced)
- Salt and pepper
Serve with
- 75g feta (crumbled)
- ⅓ cup fresh coriander (roughly chopped)
Method
- Preheat the oven to 200 degrees, fan bake.
- Marinate the chicken – combine the olive oil, honey, garlic, sumac, cumin, coriander, lemon zest and juice into a medium-sized baking dish. Add the chicken, red onion (add ¾ of the red onion and reserve the other ¼ for the salad), salt and pepper; toss so that everything is well coated. Marinate for 30 minutes if you can.
- Once the chicken has marinated, pop it in the oven to cook for 35 minutes until golden brown and cooked through.
- While the chicken is cooking, you can get everything else ready. To prepare the pitas, simply cut or roughly tear the pitas into bite pieces, drizzle generously with olive oil, and then add the sumac, garlic and a good pinch of salt. Use your hand to help distribute the sumac and garlic. Pop into the oven and toast for 10 minutes, tossing halfway.
- To make the hummus, start by placing chickpeas into a food processor or Nutri bullet, and blend until they resemble a dry powdery crumb (the finer the better). Add the remaining ingredients to the blender. Blend until the mixture is smooth and creamy, about 3-4 minutes, stopping every so often to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.
- To make the salad, add the red onion to a large bowl, squeeze over lemon juice, drizzle over the olive oil and season with salt and pepper; allow to sit for at least 5 minutes. Add the remaining salad ingredients right before serving.
- Time to plate up, spread hummus on the base of each plate and top with the salad, chicken, pitas, feta and coriander.
Variations
Vegetables
- Swap cos for mixed lettuce.
Protein
- For a vegetarian option swap chicken for our baked falafels or alternatively you can buy store bought.
Other
- Fill the pitas! Instead of toasting them into crisps for your salad, serve pitas filled with hummus, salad, chicken, feta and herbs.
- Swap sumac for the zest of an extra lemon and a pinch of paprika for colour.
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