Chicken, silver beet and lemon soup with sumac toast ribbons

Instructions

1 Preheat oven to 180°C. Line a large baking tray with baking paper. To make sumac toast ribbons, spray bread rounds with oil and sprinkle with sumac. Roll up rounds and slice thinly. Unroll ribbons and place on prepared baking tray. Bake for 3 minutes or until ribbons are lightly browned and crisp.

2 Meanwhile, separate silver beet leaves from stalks and set aside. Chop leaves roughly and slice stalks in thin strips.

3 Place a large saucepan over a medium-high heat. Add olive oil and heat. Add sliced silver beet stalks, leek, garlic, oregano and lemon zest to pan. Cook mixture for 3 minutes or until soft and fragrant.

4 Add chicken stock to pan with boiling water. Bring to the boil then reduce heat to simmer, uncovered, for 10 minutes. Add chicken to pan. Simmer for 5 more minutes or until chicken is just cooked. Add reserved silver beet leaves with courgettes. Simmer for 2 minutes or until courgettes are tender.

5 Season soup with freshly ground black pepper and stir in lemon juice. Serve soup immediately
with sumac toast ribbons.