INGREDIENTS

• 8 skinless, boneless chicken thighs
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp smoked sweet paprika
• ½ tsp ground cinnamon
• Pinch chilli flakes
• 1 clove garlic, crushed
• 1 tbsp olive oil, plus a little extra to fry
• Large handful flat leaf parsley, chopped
• Squeeze of lemon, to serve
• 4 flat breads, to serve
• Sea salt
• Freshly ground black pepper

For the yoghurt:

• 175g greek yoghurt
• 1 clove garlic, grated
• Zest of 1 lemon
• Sumac, to sprinkle

For the chopped salad:

• 1 baby gem lettuce
• 1 cucumber
• 200g cherry tomato
• 2 sticks celery
• 1 red onion, finely chopped
• 200g feta cheese, crumbled
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil

METHOD

1. Put the chicken in a bowl and toss with the spices, garlic, 1 tablespoon of olive oil and some seasoning and set aside for at least 30 minutes.
2. In a bowl, mix the yoghurt with the garlic, lemon zest, some freshly ground black pepper and sprinkle with sumac.
3. Chop all the vegetables for the salad and toss in a bowl with the feta.
4. Heat a heavy based pan or griddle over a medium high heat with a little drizzle of oil. Fry the chicken (you might have to do this in batches) until cooked and slightly charred. Alternatively, fire up the bbq to cook them there.
5. Meanwhile whisk the red wine vinegar with some seasoning and the extra virgin olive oil and pour over the salad. Warm the flat breads.
6. Cut up the chicken into large pieces and serve scattered with parsley, a good squeeze of lemon, the salad, yoghurt and flatbreads.