Combine garlic, sumac, thyme, lemon zest and 2 tbs molasses (honey) and salt and pepper in shallow dish. Add chicken and turn to coat. Set aside to marinate, however long you have got, several hours is fine).2 garlic cloves, crushed
2 tsp sumac
2 tsp chopped thyme
Grated rind and juice of 1 lemon
1/3 cup olive oil
2 tbs pomegranate molasses (I used grape syrup but honey would do)
4 chicken breasts
lettuce
tomatoes
cucumber
other salad vegetables that you like
1 red
onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced lengthwise
1 cup mint and flat-leaf parsley
Hummus and Lebanese bread to serve
Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together.
Cut tomatoes and cucumber into small cubes. Place in bowl with washed lettuce and anything else you like in a salad, and add onion, chilli, and herbs.
Preheat barbecue or char-grill pan to medium heat. When hot add chicken and cook for 3-4 minutes each side or until cooked through.
Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and Lebanese bread.
Hummus
Wash chickpeas under running water to remove salt and drain well. Place chickpeas in blender or food processor with garlic, cumin, olive oil and lemon juice and blend until smooth. Adjust to own taste and stir in yoghurt.)1 tin chickpeas (400 g)
garlic (try 1 clove, you can always add more later)
1 tsp cumin seeds, crushed
olive oil to taste
juice of 1 lemon
1-2 tbs thick plain yoghurt
