Ingredients

• 1 tsp ground ginger
• 1 tsp mixed spice
• ½ tsp ground turmeric
• 2 tsp ground cumin
• 1/2 cup (125ml) olive oil
• 4 garlic cloves, finely chopped
• Juice of 1 lemon, plus extra lemon wedges to serve
• 8 skinless chicken thigh fillets
• 1 small red onion, thinly sliced
• 2 cups picked watercress
• Seeds of 1/2 pomegranate
• 1/2 tsp sumac
• 4 warm flatbreads, quartered, to serve
• 350g tub good-quality hummus

Method

1. Combine ginger, mixed spice, turmeric, cumin, garlic, 1/4 cup (60ml) olive oil and half the lemon juice in a large bowl. 
2. Add chicken, turning to coat well. Cover and refrigerate for 1 hour.
3. Soak onion in a bowl of cold salted water for 15 minutes. Drain, then rinse and pat dry with paper towel. 
4. Combine onion, watercress and pomegranate seeds in a bowl, then set aside.
5. Heat a chargrill or frypan over medium-high heat. Drain chicken, then cook for 4-5 minutes each side until golden and cooked.
6. Toss salad with sumac, 2 tbs olive oil and remaining lemon juice.
7. Season with sea salt and freshly ground black pepper. 
8. Divide flatbreads among 4 plates and top with hummus, chicken and salad. Drizzle with remaining 1 tbs olive oil and serve with extra lemon wedges. Serves 4.

From the book delicious. Sizzle by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.