Sumac Chicken with Pea, Bacon, Feta and Cannellini Beans

Steps

1. BBQ grill to high (if using).
2. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Toss in a bowl with sumac, a drizzle of olive oil and season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a fry-pan on medium-high heat. Stir-fry bacon and onion, breaking up bacon as it cooks for about 3 minutes, until golden. Add peas, cannellini beans and courgette and cook for 1–2 minutes, just to heat through. Remove from pan, place in a bowl, cover and set aside.
4. Heat a drizzle of oil in same pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), until cooked through. Remove from pan and wrap in foil to rest for 1–2 minutes then slice thickly.
5. Crumble feta into bowl with pea and bacon mixture. Gently toss through mint, lemon zest and juice. Season to taste with salt and pepper.
6. Place rocket on plates with pea, bacon, feta and cannellini beans. Top with sumac chicken, drizzle over chimichurri and crumble over feta. Garnish with a wedge of lemon to squeeze over just before serving and a few mint leaves.