Sumac Spice-Crusted Chicken and Green Bean Salad with Spiced Yogurt Dressing

Name: Sumac Spice-Crusted Chicken and Green Bean Salad with Spiced Yogurt Dressing
Prep time: 15 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 4 skinless chicken breasts; 3 teaspoons extra-virgin olive oil; 2u00bd tablespoons chilli flakes; 3 teaspoons sumac; 1 teaspoon ground cinnamon; 2 teaspoons ground cumin; u00bc cup pine nuts; u2153 cup Greek yogurt; 1u00bd tablespoons milk; 1u00bd tablespoons white wine vinegar; 1 lemon, zested and juiced; 3 teaspoons dill, chopped; u00bd garlic clove, crushed; 2 cups green beans, trimmed and some sliced in half lengthways; 1 small red onion, cut into half-moons; 1 teaspoon sumac; A few sprigs dill; 1 pomegranate, seeded; 1 carrot, cut into ribbons

By Chicken, Salad, Salad Dressing Roasting

July 15, 2020

This Sumac Spice-Crusted Chicken and Green Bean Salad with Spiced Yogurt Dressing is a great salad that you can make in the morning.

Sumac is a red spice is harvested from shrubs in the Middle East and traditionally sun-dried. It is tart, acidic and tastes of lemons. This dark red powdered berry had a nutty texture with a tart, sour lemon with a slightly fermented taste. Sumac can be used as you would lemon and salt for chicken, fish, vegetables or hummus.

Prep: 15 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

4 skinless chicken breasts

3 teaspoons extra-virgin olive oil

2½ tablespoons chilli flakes

3 teaspoons sumac

1 teaspoon ground cinnamon

2 teaspoons ground cumin

¼ cup pine nuts

Yogurt Dressing

⅓ cup Greek yogurt

1½ tablespoons milk

1½ tablespoons white wine vinegar

1 lemon, zested and juiced

3 teaspoons dill, chopped

½ garlic clove, crushed

Salad

2 cups green beans, trimmed and some sliced in half lengthways

1 small red onion, cut into half-moons

1 teaspoon sumac

A few sprigs dill

1 pomegranate, seeded

1 carrot, cut into ribbons

Directions

1Heat the oven to 400° F. 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.

2Mix 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 parsley, 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.

Recipe adapted from Olive Magazine, April 12, 2016.

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