Middle Eastern chicken fatteh
Serves 2 | total time
- 150ml low-fat natural yogurt
- 1⁄2 tsp ground cumin
- 2 pittas
- 1⁄4 chicken stock cube (we like Kallo)
- juice of 1⁄2 lemon
- 1⁄2 x 400g tin chickpeas, rinsed and drained
- 2 ripe large tomatoes, halved and sliced
- 1 x 160g pack chargrilled chicken slices
- 2 tbsp chopped coriander leaves
- 2 tbsp toasted pine nuts
- Mix the yogurt and cumin with seasoning to taste.
- Toast the pittas until really crisp, then break up into shards and divide between 2 shallow bowls. Boil the kettle and dissolve the chicken stock cube in 100ml boiling water, then stir in the lemon juice. Pour the lemony stock over the pitta bread so that it starts to soften. Divide the chickpeas between the bowls.
- Quickly layer up the tomatoes and chicken, drizzling with the cumin yogurt and scattering with the coriander and pine nuts as you go. Serve immediately.
Fatteh means 'crumbs', referring to the bread used in this fragrant salad.