Kebab-shop houmous with sumac chicken & onion salad

Instructions

1. Place the chicken into a plastic food bag and bash with a rolling pin to flatten slightly. Add the yogurt, garlic, lemon, sumac, paprika and cumin to the bag. Then crush 2 plum tomatoes into the bag so that they break up. Seal the bag and place in the fridge for 30 minutes, or overnight.
2. Meanwhile, make the houmous by adding the drained chickpeas (liquid reserved) into a food processor with the garlic, lemon juice & tahini. Add a splash of reserved chickpea water and blitz until creamy. Season to taste, then set aside. Next make the garlic sauce by combining the garlic with the yogurt, lemon juice and mint. Store in the fridge until needed.
3. Heat a nonstick griddle pan to medium and slice the onions into thick wedges, toss with the oil and sumac, then tread onto skewers and griddle for 20 minutes, until tender and charred. Transfer to a baking tray and place in a preheated oven to keep warm.
4. Mist a large griddle or frying pan with calorie controlled cooking spray and heat over a medium-high heat. Lift the sumac chicken from its marinade, shaking off any excess, then griddle for 15 minutes, turning, until cooked through. Remove from the pan and let rest for a few minutes before thickly slicing.
5. Transfer the onions to a bowl, drizzle over the pomegranate molasses and sprinkle over a pinch of sumac, season and top with the parsley.
6. Spread the houmous onto 2 plates, top with the chicken, a handful of shredded iceberg lettuce and some sliced cucumber and plum tomatoes. Drizzle over the garlic yogurt sauce and serve with the onion salad and lemon wedges on the side.