Sumac Chicken Salad Bowl

600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 2.5cm (1 inch) cubes

1 red onion, halved, thinly sliced

2 tbsp pine nuts

2 tbsp vegetable oil

your choice of salad add-ons (e.g. mixed salad greens, pea shoots, cucumber, avocado, thinly sliced radish and pickled beetroot)

subheading: MARINADE:

3 garlic cloves, finely grated

finely grated zest of 1 lemon

1 tbsp sumac, plus extra to serve

1 tsp ground cumin

¼ tsp ground cinnamon

1 tsp sea salt

freshly ground black pepper

subheading: GREEN YOGHURT DRESSING:

½ cup thick unsweetened Greek yoghurt

1 tbsp extra virgin olive oil

plus extra to serve

2 tbsp lemon juice

2 tsp honey

1 garlic clove, finely grated

½ bunch parsley, stems and leaves roughly chopped

1 tsp sea salt

Directions at marionskitchen.com

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