Sumac & Yoghurt Roasted Chicken

• Season the half chicken with salt and pepper. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, skin-side down first, until browned, 4-5 minutes each side. • Transfer chicken to a second lined oven tray, then spread 1/2 the sumac yoghurt mixture over chicken. • Roast chicken until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• When the eggplant is done, thinly slice onion. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add tomato paste and garlic paste and cook until fragrant, 1 minute. • Add the roasted eggplant and the water, then stir to combine. Reduce heat to medium and cook until reduced, 3-4 minutes. • Add the butter and stir to combine. Season to taste.

• Meanwhile, thinly slice radish. Pick and roughly chop mint leaves. Roughly chop roasted almonds. • In a large bowl, add radish, mint, almonds, salad leaves and a drizzle of red wine vinegar and olive oil. Season to taste and set aside.

• Drizzle flatbreads with olive oil and season. • Wipe out the frying pan, then return to medium-high heat. • Working with one at a time, cook flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a serving plate.