Bread and chicken salad
1 onion, sliced into rings
2 tbsp apple cider vinegar
1 tsp sugar
4 stale pita or naan breads, broken into chunks
Olive oil, as required
2 garlic cloves, peeled
½ tsp ground cumin
5 tbsp each chopped fresh parsley, mint and coriander
½ rotisserie chicken or leftover chicken meat, deboned
1 can (400g) chickpeas, drained
Paprika, as desired
4 tbsp toasted almonds
Herbs and lemon wedges
Preheat the oven to 180°C.
Mix together onion, vinegar and sugar and leave to stand while making the rest of the salad.
Arrange the bread chunks on a baking sheet and bake until crispy, about 8 mins.
Remove from the oven, sprinkle a little olive oil over and allow to cool.
Using a mortar and pestle, crush garlic and salt to a paste.
Combine garlic paste with yogurt, cumin and herbs.
Tear the chicken into pieces.
Arrange on a baking sheet.
Add chickpeas and sprinkle a little paprika and olive oil over.
Bake until the chicken skin and chickpeas are crispy, turning halfway through the cooking time, for 10-15 mins.
Let it cool and pour the yogurt mixture over.
Place a layer of bread chunks on a platter, top with chicken mixture and any remaining bread.
Drain the onions; sprinkle over the salad along with almonds.
Garnish with herbs and serve with lemon wedges.