Kofta-Spiced Chicken and Hummus

Nutrition per serve

Ingredients

• 1clove garlic
• 1bunch mint
• 40g radish
• 1pcs carrot
• 200g beetroot
• 1pcs lemon
• 380g chickpeas
• 40g tahini
• 5g kofta seasoning
• 300g free-range chicken thigh fillets
• 5g ground sumac
• 70ml extra virgin olive oil
• 10ml red wine vinegar

Method

1. Step 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. Step 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. Step 3 — Season chicken
   Combine the kofta seasoning, lemon zest, remaining garlic and 2 tsp extra virgin 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. Step 4 — Cook chicken
   Heat 2 tsp extra virgin 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. Step 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. Step 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.

Allergens

Sulphites, Sesame