Warm flatbreads piled high with juicy leftovers from your Sumac Chicken & Roasted Veg Traybake batch, with creamy tahini yoghurt and a fresh, zingy herb salad. A super speedy midweek dinner or lunch.
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Serves
2
Spring Onion
Fresh Parsley
Sumac
Tahini
Greek Yoghurt
Flatbread
Lemon
Serves
2
Spring Onion
Fresh Parsley
Sumac
Tahini
Greek Yoghurt
Flatbread
Lemon
Unlock Mob Premium
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Step 1.
Before you begin, make the Sumac Chicken & Roasted Veg Traybake batch recipe.
Step 2.
Quarter and thinly slice the spring onions lengthways. Pick the parsley leaves, discarding the stalks. Add both to a bowl of ice water and leave to curl and crisp up.
Step 3.
In a small bowl, stir the tahini and Greek yoghurt together, loosening with a splash of cold water if needed. Taste and season with salt, pepper and a touch of honey or sugar if you find it too bitter.
Step 4.
Reheat the chicken and veggies from the sumac chicken traybake and toast the flatbreads in a dry frying pan or under the grill until warmed through.
Step 5.
Drain the spring onions, then toss with the parsley, sumac and a pinch of salt.
Step 6.
Serve the flatbreads onto plates. Top with the tahini yoghurt and reheated Sumac Chicken & Roasted Veg Traybake. Finish with the sumac onion salad.
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Notes (1)
S
Stephany L.
5 days ago
Added pickled turnip. Added great acidic factor, could be replace with pickles. declicious alternative recipe for this batch cook. Super quick and easy!!
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