Middle Eastern Chicken Fattoush with Roasties

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to mediumhigh (if using). Dice potatoes 1cm and toss with first measure of Middle Eastern spices and a drizzle of oil on prepared tray. Season and roast for 15 minutes. Cut pit breads into 1cm wedges, add to tray and return to oven to cook for a further 10 minutes, until potatoes are golden and tender.
2. While potatoes cook, pat chicken dry and toss in a shallow bowl with second measure of Middle Eastern spices, salt and olive oil. Season with pepper and set aside to marinate while you prepare the vegetables.
3. Dice tomato, capsicum and cucumber 2cm. Add all to a large bowl and set aside.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken 3-4 minutes each side (depending on thickness), until cooked through. Set aside, covered, to rest for about 5 minutes before slicing thickly.
5. When pita wedges and potatoes are cooked, allow to cool for a few minutes before adding to bowl with the salad. Add rocket and pomegranate dressing, toss and season to taste.
6. To serve, divide fattoush salad between plates and top with pieces of Middle Eastern chicken. Drizzle with sweet chilli sauce.