Shawarma yoghurt chicken

Name: Shawarma yoghurt chicken
Cook time: 25 min
Yield: 1

with pumpkin fattoush and sumac sprinkle

Ready in around 25 mins

RECIPE FACT:

Shawarma spice blend is a Levantine seasoning used to flavour rotisserie meats and usually varies in flavour depending on the street vendor.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210℃ (fan bake). Boil the kettle.
1. TO COOK THE PUMPKIN AND CHICKEN:

Line an oven tray with baking paper. Place the steamed pumpkin on the tray. Open the pack of free-range chicken breast and pat dry with a paper towel. Cut the chicken into 3 even pieces and place on the tray. Spoon the shawarma spiced yoghurt evenly onto the chicken, turn to coat in the yoghurt and season with salt and pepper. Place the tray in the oven and bake for 12-15 mins or until chicken is cooked through.
2. TO COOK THE BULGUR WHEAT:

Place boiling water from the kettle into a small pot and bring back up to the boil over a high heat. Once boiling, season with salt and add the bulgur wheat. Turn the heat to medium and cook for 7-8 mins or until tender, then drain well into a sieve and allow to cool for a few minutes.
3. TO PREPARE THE FATTOUSH:

Slice the radish in half and then finely slice into halfmoons and add to a salad bowl with the bulgur. Finely chop the curly parsley discarding the stalks, and add to the salad bowl. Just before serving add the mizuna, pour in the lemon dressing, add the sumac sprinkle and toss to combine.
TO SERVE:

Arrange roasted pumpkin and fattoush salad onto a plate. Top with shawarma yoghurt chicken and sprinkle over remaining parsley.