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

COOKING Donal Skehan serves up a quickfire dish

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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.

“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

1small candy-striped beetroot

1smalil 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 tcm-sized pieces and toss in a bow! with a good glug of olive oil, salt and the za’atar.

Put into an air fryer at 190C (375F) to crisp up for 5 minutes.

3. Meanwhile, thinly shave the carrots, beetroots, radishes and fennel into a large bowl - | like to use amandoline 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 live oil and some salt and pepper. Place over a medium heat and cook until the chicken is warmed through and a little golden. Remove from the pan.