Shish Tawook Salad with Toum-Caesar Dressing and Pita Crisps

Method

1. Pound the thick end of the chicken breast with the back of a knife so it is an even 2 cm thick. Mix the yoghurt, part of the lemon juice, half the finely grated garlic, the paprika, allspice, most of the salt and a little olive oil, spread it over the chicken and refrigerate for 30 min.

   Add in this stepChicken breast 240 gPlain yoghurt 60 gLemon juice 1 tbspGarlic cloves 1½Paprika 1 tspGround allspice ½ tspSalt ¾ tspExtra virgin olive oil 0.6 tbsp

2. Heat the oven to 200 °C. Cut the pita into 2 cm pieces (splitting it into two layers first makes it crisper), toss with olive oil and sumac, spread in a single layer on a tray and bake (oven) for 8 min, until golden at the edges and snapping when broken.

   Add in this stepPita bread 1Sumac 1 tspExtra virgin olive oil 1¼ tbsp

   oven

3. Make the toum-Caesar dressing: mix the mayonnaise with the rest of the grated garlic, the remaining lemon juice, half the finely grated Parmigiano and the remaining salt, then loosen with 1 to 2 tablespoons of water until it runs slowly off a spoon.

   Add in this stepMayonnaise 3 tbspGarlic cloves 1½Lemon juice 1½ tbspParmigiano Reggiano 10 gSalt ¼ tsp

4. Heat a 26 cm grill pan on medium-high heat, brush with the remaining olive oil, add the chicken and cook for 9 min, turning only once, after about 4 minutes, when the underside is well marked. When the centre reaches 74 °C, move it to a board, rest for 3 minutes so the juices stay in, then slice 1 cm thick on the diagonal.

   Add in this stepExtra virgin olive oil 1¼ tbsp

   medium-high heat

5. Tear the romaine into bite-sized pieces, slice the cucumber and tomato and pick the mint and parsley leaves. Toss the vegetables with two-thirds of the dressing in a large bowl, transfer to plates and top with the chicken and pita crisps. Drizzle with the rest of the dressing and grate over the remaining Parmigiano.

   Add in this stepRomaine lettuce 160 gCucumber 1Tomato 1Mint 6 gFlat-leaf parsley 10 gParmigiano Reggiano 10 g