Use your barbecue to maximum effect this summer with this gorgeous chargrilled chicken salad served with herbed flatbread.
- Preheat a barbecue grill or chargrill pan on medium-high. Add the chicken and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Add the zucchini to the grill and cook for 3-4 minutes each side or until tender.
- Meanwhile, to make the herbed dukkah flatbreads, preheat grill on medium-high. Place the Lebanese bread on a baking tray and grill 1 side for 2-3 minutes or until toasted. Remove from grill and turn over. Combine the sesame seeds, hazelnuts, mint, ground coriander and cumin in a small bowl. Season with salt and pepper. Spray the bread with olive oil spray and sprinkle with the herbed dukkah mixture. Grill for a further 1-2 minutes or until toasted.
- Slice the chicken across the grain and place in a bowl. Add the zucchini, rocket and feta, and gently toss to combine. Divide the salad among serving bowls.
- Whisk together the oil and vinegar in a medium jug. Taste and season with salt and pepper. Drizzle the salads with dressing and serve immediately with the herbed dukkah flatbreads.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set