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Barbecued chicken with minted tomato salad

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Chicken

Barbecued chicken with minted tomato salad
INGREDIENTS

2 tablespoons lemon juice
1 tablespoon sumac
2 teaspoons finely chopped fresh oregano
2 tablespoons olive oil
6 x 200g chicken breast fillets
3 lemons, halved
3 large (240g) pitta bread

minted tomato salad
2 tablespoons lemon juice
2 tablespoons olive oil
500g grape tomatoes, halved
2 (260g) Lebanese cucumbers,
cut into ribbons
1 cup firmly packed fresh flat-leaf
parsley leaves
1 cup firmly packed fresh mint leaves
2 teaspoons finely chopped fresh oregano
8 green onions, sliced thinly
METHOD

Combine juice, sumac, oregano and half the oil in a large bowl with chicken. Cover and refrigerate for 3 hours or overnight.

Minted tomato salad
Whisk the juice and oil in a large serving bowl; add the remaining ingredients and toss gently to combine.

Cook the chicken on a barbecue (or grill or grill plate) until browned on both sides and cooked through. Stand for 5 minutes, then slice thickly.

Cook the lemon, cut-side down, for about 3 minutes or until browned lightly. Brush the bread on both sides with the remaining oil. Brown lightly on the barbecue and break into coarse pieces.

Combine salad and bread; serve with chicken and lemon.

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