Fatteh-style chicken salad

Name: Fatteh-style chicken salad
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 900 g pack No.1 Chicken Shawarma King Kebab; 400 g cans chickpeas in water, drained; 2 tbsp olive oil; 1 tbsp Cooks' Ingredients Baharat Seasoning; 4 Deli Kitchen Plain Folded Flatbreads; 250 g Greek-style yogurt; 1 clove/s garlic clove; 1 lemon, juice; 290 g tubs leafy rainbow salad

Fatteh is a dish enjoyed around the Levant which consists of crispy flatbreads, chickpeas and garlic yogurt - adding chicken provides extra protein.

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HealthyHigh protein2 of your 5 a day10 plant varieties

Serves6
CourseMain meal
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins

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900g pack No.1 Chicken Shawarma King Kebab
2 x 400g cans chickpeas in water, drained
2 tbsp olive oil
1 tbsp Cooks' Ingredients Baharat Seasoning
4 Deli Kitchen Plain Folded Flatbreads
250g Greek-style yogurt
1 clove/s garlic clove
1 lemon, juice
2 x 290g tubs leafy rainbow salad

Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment and cook the kebab according to pack instructions. Meanwhile, tip the chickpeas onto a clean tea towel and dry well. Tip into a bowl and add half the oil and the baharat. Season and stir to coat.
After 30 minutes’ cooking, baste the kebab with its juices. Add the chickpeas to the tray and spread out in a single layer. Return to the oven for 25 minutes more. Meanwhile, cut each flatbread into 6 triangles, add to the chickpea bowl, toss with the remaining oil and season.
After 25 minutes, add the flatbreads to the tray, then return to the oven for 10-15 minutes, or until the chicken is cooked through, the juices run clear and no pink meat remains. The chickpeas and flatbreads should be golden brown and crisp. Mix the yogurt, garlic and lemon juice together.
Transfer the chicken to a board, remove the kebab sticks and slice. Break the flatbread into bitesized pieces. Divide the salad leaves between plates and top with the chickpeas, flatbreads, half the yogurt sauce and the chicken. Add the cucumber, peppers and tomato from the salad, then serve, with the remaining yogurt sauce on the side.

Cook’s tip

This dish is all about textures. Add more if you like, by topping the salad with pine nuts cooked in butter, pomegranate seeds and fresh herbs, such as mint and parsley.

Typical values per serving when made using specific products in recipe