Cucumber, Radish Greek Cheese Fattoush-Style Salad & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your cherry tomatoes in half

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add half of the chopped tomatoes (you'll use the rest later!) to a baking tray (or two!) with a little drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 7-8 min or until the tomatoes have started to blister

While the tomatoes are in the oven, peel and finely chop (or grate) your garlic

Chop your wholemeal pitta[s] roughly into strips

Top, tail and slice half of your radishes as finely as you can

Chop the remaining radishes into quarters

Chop your cucumber into bite-sized batons

Strip your mint from their stems and chop them roughly, discard the stems

Chop your parsley finely, including the stalks

Remove the tomatoes from the oven and lower the temperature to 180°C/ 160°C (fan)/ gas 4

Add the chopped wholemeal pitta, chopped garlic, half your ground sumac (save the rest for garnish!) and a drizzle of olive oil to the blistered tomatoes

Season with a pinch of salt and pepper and give everything a good mix up

Return the tray[s] to the oven for 4-5 min or until the pitta has begun to crisp up – this is your crispy sumac pitta

Meanwhile, combine your honey, pomegranate molasses, white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil in a small bowl

Season with a generous pinch of salt – this is your honey & molasses dressing