Chicken, grape and za’atar salad

Vegetarian

Vegan

Gluten free

Dairy free

Prep Marinate Cook Cool Serves Cost 5 min 1 hr+ 45 min 30 min+ 4

£1.60 a head 60g watercress, tough stems discarded

10g mint leaves, roughly chopped

For the chicken 500g boneless skinless chicken thighs

100g Greek yoghurt, plus 2 tbsp extra to finish

2 garlic cloves, peeled and crushed

1 tbsp za’atar ½ onion, peeled and thinly sliced (80g) Fine sea salt and black pepper

For the dressing 150g red grapes, 100g thinly sliced, the rest left whole 1½ tsp wholegrain mustard

1 tsp balsamic vinegar

¼ tsp caster sugar 1 tbsp lemon juice 1 tbsp olive oil

For the za’atar seeds 1 tbsp sunflower seeds, toasted

½ tsp za’atar

1 tsp finely grated lemon zest

This can all be made ahead, but hold off on adding the leaves and herbs until just before serving. Serve as it is, or pile into crusty rolls.

Put all the ingredients for the chicken in a large bowl with a quarterteaspoon of salt and a good grind of pepper, toss to coat, then leave to marinate for at least an hour (or overnight in the fridge; if you do that, take it out of the fridge at least an hour before you want to cook).

To make the dressing, put the 50g whole grapes in the small bowl of a food processor, add all the remaining dressing ingredients except the sliced grapes, drop in an eighth of a teaspoon of salt, then blitz smooth and transfer to a large bowl.

Mix all the ingredients for the za’atar seeds and an eighth of a teaspoon of salt in a small bowl.

Heat the oven to 210C (190C fan)/ gas 6½. Tip the chicken and its marinade into an oven tray lined with greaseproof paper, then roast for 25-30 minutes, until the juices run clear and the onions are slightly charred. Remove and leave to cool.

When the chicken is completely cool, cut it into 1cm-wide strips, add these to the dressing bowl with the remaining two tablespoons of yoghurt, and mix gently to coat. Arrange on a platter, top with the watercress, mint and reserved sliced grapes, then serve with the za’atar seeds scattered over everything.