Sumac chicken with green pea salad

1 Place sumac, parsley, half the mint, half the juice and olive oil in a shallow dish, mixing to combine. Cut chicken in half horizontally to create four fillets. Add chicken to herb marinade, turning to coat. Cover with a tea towel and set aside for 10 minutes.

2 Lightly spray a barbecue hotplate or chargrill pan with olive oil and heat over medium-high heat. Add chicken and cook for 3 minutes each side or until lightly charred and cooked through. Transfer to plate and allow to cool slightly.

3 Meanwhile, place peas in a large heatproof bowl. Cover with boiling water and set aside for 3 minutes. Drain and refresh under cold running water. Drain again. Transfer to a large salad bowl.

4 Thinly slice cooled chicken and add to bowl, along with spinach, cucumber and tomatoes. Place yoghurt, remaining lemon juice and remaining mint in a small bowl, mixing to combine. Pour dressing over salad, gently tossing to combine.

5 Divide sumac chicken salad among four serving bowls. Season with freshly ground black pepper and serve with wholegrain bread on the side.