It’s Time to eat with Donal's tasty recipes

DONAL'S ROTISSERIE CHICKEN AND ZA‘ATAR FLATBREAD SALAD “This is what happens when a rotisserie chicken crosses the road and gets hit by a fattoush salad,” top telly chef Donal Skehan reveals.

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“A proper plate of all my favourite Middle Eastern bits for dinner.

“Crispy flatbread croutons dusted with za’atar bring crunch and are matched with shaved colourful root veggies, fresh herbs and a labneh-ish sauce ~ this dish has it all. Fast, fresh and dangerously addictive. You've been warned!”

INGREDIENTS:

(Serves 2)

2 shop-bought flatbreads

Olive oil

Sea salt and freshly ground black pepper

Itbsp za’atar

2 small carrots

1 small candy-striped beetroot

1 small yellow beetroot

6 radishes

2 baby fennel bulbs

250g rotisserie or leftover chicken

50g butter

A handful of coriander

A handful of mint

50g pine nuts

FOR THE BASE:

300g Greek yoghurt

2tbsp tahini

1 garlic clove

Juice of 1 lemon

METHOD:

1. First whisk together the Greek yoghurt, tahini, grated garlic and the juice of 1/2 a lemon. Spread over the bottom of a platter and set aside.

2. Chop the flatbreads into rough 1cm-sized pieces and toss in a bowl with a good glug of olive oil, salt and the za’atar.

Put into an air fryer at I90C (375F) to crisp up for 5 minutes.

3. Meanwhile, thinly shave the carrots, beetroots, radishes and fennel into a large bow! - | like to use a mandoline here but you can use a knife if you prefer. Drizzle the vegetables with a good glug of olive oil and a hefty pinch of salt, toss to coat, then set aside.

4. Shred the meat from the chicken into bite-size pieces and place ina pan with 25g of the butter, a glug of Olive oil and some salt and pepper. Place over a medium heat and cook until the chicken is warmed through and alittle golden. Remove from the pan.

5. Roughly chop the coriander and mint while the chicken cooks.