Herbed dukkah flatbreads and chargrilled chicken salad

Use your barbecue to maximum effect this summer with this gorgeous chargrilled chicken salad served with herbed flatbread.

Recipe «Herbed dukkah flatbreads and chargrilled chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 single chicken breast fillets, 4 zucchini, ends trimmed, thinly sliced lengthways, 2 bunches rocket, ends trimmed, washed, dried, 200g Greek feta, crumbled, 2 tbsp olive oil , 2 tbsp balsamic vinegar, Salt & freshly ground black pepper, 2 rounds Lebanese bread, each cut into 6 wedges , 1 tbsp sesame seeds, 25g hazelnuts, finely chopped, 1 tbsp finely chopped fresh mint, 1 tsp ground coriander, 1 tsp ground cumin, Salt & freshly ground black pepper, Olive oil spray.

Ingredients:

• 4 single chicken breast fillets 
• 4 zucchini, ends trimmed, thinly sliced lengthways 
• 2 bunches rocket, ends trimmed, washed, dried 
• 200g Greek feta, crumbled 
• 2 tbsp olive oil 
• 2 tbsp balsamic vinegar 
• Salt & freshly ground black pepper 
• 2 rounds Lebanese bread, each cut into 6 wedges 
• 1 tbsp sesame seeds 
• 25g hazelnuts, finely chopped 
• 1 tbsp finely chopped fresh mint 
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• Salt & freshly ground black pepper 
• Olive oil spray 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.