Chicken Tabouli Salad with Crispy Sesame Fillo

Cook Time 35 minutes

Servings 4

Ingredients

1 tbsp olive oil
4 chicken thighs, bone removed
1 tsp sumac
1 tsp coriander powder
4 sheets of fillo
20g butter, melted
2 tbsp sesame seeds
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
½ cup couscous, cooked as per packet instructions
1 tomato, deseeded and finely chopped
4 spring onions, finely chopped
Pinch cayenne pepper
1 lemon, juiced
3 tbsp olive oil
Salt

Method

Preheat the oven to 180C.

Drizzle the chicken with oil then coat in the spices and season with salt. Place on a greased tray and bake in the oven for 20 minutes.

Lightly brush the three sheets of fillo pastry and sandwich them together. Butter the top layer and then sprinkle with the sesame seeds. Bake in the oven for 12–13 minutes, or until crisp and golden.

Meanwhile make the tabouli salad by mixing the herbs, couscous, tomato and spring onions. Add a pinch of cayenne pepper and then dress with the lemon juice and olive oil. Season to taste.  

To serve, tip salad into the middle of a large serving platter. Cut the cooked chicken in half and arrange on top of the salad. Place the crispy fillo on top and the break up into the salad just before serving.