Chicken Sumac Salad

Chicken Sumac Salad
A great sharing dish with our Zingy Tzatziki dip
300g Chicken thighs, chopped into bitesize pieces
2 tsps Sumac spice
2 large cloves of crushed garlic
600g green beans, trimmed
Bunch of asparagus, trimmed and chopped
Half a cucumber, diced
Handful of flaked Almonds
Juice of 1 lemon
Rapeseed oil
Tahini dressing
4 x tbsp. of light tahini
Juice of half an orange
1 x clove crushed garlic
1 x pinch of sea salt
Water if required for loosening
  • Marinade the chicken overnight using the garlic, sumac, half the lemon juice, salt & pepper.
  • Heat the rapeseed oil in a large pan, add the chicken and cook through.
  • Whilst chicken is cooking prepare your dressing by mixing all ingredients in a bowl, adding water to loosen if required. Once blended pour into serving jug.
  • Once chicken is cooked remove from the pan, drain excess oil and on a very low heat toast the almonds until golden.  Remove from heat.
  • Steam the green beans for 2 minutes, add the asparagus and steam for a further 3 minutes until tender.  Remove from heat and season with the remaining lemon juice, splash of oil and salt and pepper.
  • Place the green beans & asparagus on a dish, top with the sumac chicken and scatter the toasted almonds. Serve with our Zingy Tzatziki Dip
For all ingredients and our full range of dips & pates visit