Sumac spice crusted and green bean salad with spiced yoghurt dressing
This is just a perfect recipe for a summer salad. What was even more perfect about it last night was eating outside in the garden for the first time this year. I even had to open a bottle of wine to celebrate. It can be made in advance and put together when you are ready to eat. The spicy chicken with the sweet pomegranate and the creamy yogurt dressing just complimented each other beautifully. I would highly recommend this recipe from this months Olive Magazine. I hadn't heard of sumac before now, but it seems to be widely available, I bought some in Tesco.
Serves 4
skinless chicken breasts 4
extra-virgin olive oil 1 tbsp
aleppo (or regular) chilli flakes 3 tbsp (I didn't use anywhere near this amount)
sumac 3 tsp
ground cinnamon 1 tsp
ground cumin 2 tsp
pine nuts 40g
Yoghurt dressing
yogurt 100ml
milk 2 tbsp
white wine vinegar 2 tbsp
lemon 1, zested and juiced
dill chopped to make 1 tbsp (I didn't have this)
garlic ½ clove, crushed
Salad
green beans 300g, trimmed and some sliced
in half lengthways
red onion 1 small, cut into half moons
sumac 1 tsp
dill a few fronds, chopped (not essential)
pomegranate 1, seeded, or a tub of seeds
carrot 1 purple or orange, cut into ribbons
Method
Heat the oven to 190⁰C Rub the chicken with the oil and season well. Mix the chilli flakes, sumac, cinnamon and cumin together then roll the chicken in the spices. Put the chicken onto a baking tray and roast for 20 minutes or until the chicken is very tender. During the last 4 minutes of cooking, sprinkle the pine nuts over. Remove and leave to cool.
Mix the dressing in a small bowl and set aside. For the salad, cook the beans for 1 minute in salted water, drain and refresh in cold water. Dry and arrange on a platter. Mix the onions with the sumac and spread over. Top with the dill, pomegranate and carrot. When the chicken has cooled, slice and arrange over the vegetables with the pine nuts. Serve with the dressing to pour over.
skinless chicken breasts 4
extra-virgin olive oil 1 tbsp
aleppo (or regular) chilli flakes 3 tbsp (I didn't use anywhere near this amount)
sumac 3 tsp
ground cinnamon 1 tsp
ground cumin 2 tsp
pine nuts 40g
Yoghurt dressing
yogurt 100ml
milk 2 tbsp
white wine vinegar 2 tbsp
lemon 1, zested and juiced
dill chopped to make 1 tbsp (I didn't have this)
garlic ½ clove, crushed
Salad
green beans 300g, trimmed and some sliced
in half lengthways
red onion 1 small, cut into half moons
sumac 1 tsp
dill a few fronds, chopped (not essential)
pomegranate 1, seeded, or a tub of seeds
carrot 1 purple or orange, cut into ribbons
Method
Heat the oven to 190⁰C Rub the chicken with the oil and season well. Mix the chilli flakes, sumac, cinnamon and cumin together then roll the chicken in the spices. Put the chicken onto a baking tray and roast for 20 minutes or until the chicken is very tender. During the last 4 minutes of cooking, sprinkle the pine nuts over. Remove and leave to cool.
Mix the dressing in a small bowl and set aside. For the salad, cook the beans for 1 minute in salted water, drain and refresh in cold water. Dry and arrange on a platter. Mix the onions with the sumac and spread over. Top with the dill, pomegranate and carrot. When the chicken has cooled, slice and arrange over the vegetables with the pine nuts. Serve with the dressing to pour over.
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