Chicken Fattoush Salad with Pomegranate Dressing

Steps

1. Preheat oven to 220°C. Prep & cook roasties. Prep kumara and pita breads. Toss kumara with first measure of Middle Eastern spices and a drizzle of oil on a lined oven tray. Season with salt and pepper and roast for 15 minutes. Toss through pita wedges and return tray to oven to cook for a further 10 minutes, until kumara is golden and tender.
2. Prep salad. Prep tomatoes, capsicum and onion and toss in a large bowl. Prep lettuce and set aside separately.
3. Prep chicken. Pat chicken dry and slice into 3cm strips. Toss in a bowl with second measure of Middle Eastern spices, 1/2 tsp salt and a drizzle of olive oil. Season with pepper.
4. Cook chicken. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 8 minutes, until cooked through. Turn to ensure even cooking. Set aside, covered, to rest.
5. To finish. Add cooked kumara and pita to bowl with salad. Add lettuce and pomegranate dressing, toss to combine and season to taste with salt and pepper.
6. Serve chicken, salad and roasties drizzled with yoghurt.