Chickpea & Feta Panzanella

Prep:

1. Wash rocket.
2. Tear bread rolls into 3cm pieces.
3. Pre-heat oven to 220c.
4. Wash and chop tomatoes.
5. Wash and chop parsley.
6. Pop a small pan with a little salted water on to boil.
7. Drain and rinse chickpeas.

Method:

1. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
2. Wash and chop parsley.
3. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
4. Add potatoes, chickpeas, tomatoes, parsley and capers to a bowl. Peel the garlic and mince with the back of a knife. Combine the garlic with 3 parts olive oil to 1 part vinegar. Toss salad with the dressing and season well with salt and pepper.
5. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
6. Preheat the oven to 200°c (180°c fan-forced).
7. Serve over rocket and sprinkle with feta.
8. Cut lemon into wedges.
9. Half cover potato with cold salted water and bring to the boil. Cover, and cook for 7-8 minutes until tender. Drain and cover to keep warm.
10. Toss bread with a little olive oil and season with salt and pepper. Place in a single layer on an oven tray along with the whole garlic clove(s). Cook in the oven for about 8 minutes, or until golden brown and crisp.
11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.