A Middle Eastern feast

The tabouli and garlic and mint yoghurt are fantastic served with barbecue fish or shellfish.

Shred leftover chicken and use in a wrap with some of the garlic and mint yoghurt and tabouli. Or you can replace the chicken with marinated lamb or thin slices of beef.

SPICED CHICKEN BREAST WITH GARLIC AND MINT YOGHURT

180ml extra virgin olive oil

2 tbsp finely chopped oregano leaves

11/2 tsp ground coriander

11/2 tsp ground cumin

large pinch ground turmeric

pinch of chilli flakes

zest of 1 lemon, finely grated (no pith)

4 x 200g chicken breast, butterflied

5 cloves garlic, peeled

sea salt and freshly ground black pepper

Garlic and mint yoghurt

5 cloves garlic, peeled and cut in half

3 tbsp fresh mint leaves

400g Greek yoghurt

sea salt and freshly ground black pepper

Serves 4

Preheat the oven to 180°C.

In a bowl, combine half of the olive oil with the oregano, spices, chilli flakes and lemon zest. Add the pieces of chicken breast, making sure they are all evenly coated in spice mix. Marinate in the fridge for 2 hours.

For garlic and mint yoghurt, blanch the garlic cloves in a pot of simmering water until soft. Drain. With a stick blender, blend the garlic cloves with the mint and 100g of the yoghurt until it makes a smooth paste.

Fold through the remaining yoghurt and season to taste.

To cook the chicken, heat a large non-stick pan on a low to medium heat. Add the remaining olive oil and the garlic cloves. Once the garlic has softened and turned a light golden, remove from pan and discard. Turn the heat to high and add the marinated chicken breast, seasoning both sides with salt and pepper, and sear until golden on both sides. Place onto a lined baking tray, and cook in the oven for a further 4-6 minutes until cooked through. Set aside and allow to rest.

Plate the chicken with a good dollop of the garlic and mint yoghurt.

Serve with a large spoonful of tabouli and flat bread.

TABOULI

50g burghul (cracked wheat)

2 bunches flat-leaf parsley, leaves picked, roughly chopped

1/4 cup flat-leaf parsley stalks, finely chopped

1 cup fresh mint leaves, roughly chopped

1 clove garlic, finely chopped

2 large vine-ripened tomatoes, seeds removed, finely diced

1 Lebanese cucumber, halved lengthways, seeds removed, finely diced

juice of 1/2 lemon

50ml extra virgin olive oil

sea salt and freshly ground black pepper

Makes 2 cups

Place burghul in a bowl, cover with hot water and stand for 20 minutes or until soft. Drain and squeeze out excess water. Cool.

Combine burghul with herbs, garlic, tomato, cucumber and mix well. Combine the lemon juice and olive oil and season to taste. Pour over salad, toss and serve immediately.

SIMPLE FLAT BREAD

1 tsp dry yeast

1 tbsp caster sugar

1 tbsp table salt

11⁄2 cups warm water (at 45°C)

4 cups plain flour

1⁄2 cup Greek yoghurt

Makes 4

Dissolve the yeast, sugar and salt in the warm water.

Put the flour into a large bowl and make a well. Add the yoghurt and warm water mixture. Mix well until the dough is soft but not sticky. Turn the dough onto a lightly floured bench and roll it into a large round. Cover with a damp cloth, place somewhere at room temperature and leave to rise for 3 hours.

Cut the dough into 4 and roll each piece into a round. Flatten each piece with a rolling pin to about 1cm thick. Cover again with a damp cloth and rest the dough for 20 minutes.

Heat a cast-iron fry pan or grill over a medium-high heat. Cook one piece of dough at a time, until browned, about 1 minute. Turn and cook a further minute, then remove and wrap in a clean dry tea towel to keep warm while you cook the rest. Serve immediately.

HOT TIPS

• Using faro or barley, instead of burghul, in the tabouli makes for a wonderfully tasty alternative.
• For added texture and flavour, I sometimes add a cucumber to the yoghurt - shred it, salt for an hour, wash clean then squeeze all the moisture out by wrapping in a clean tea towel.

SOMETHING TO DRINK

Pinot noir

Biodynamic wine is all about flavour and terroir. The 2009 Seresin Leah Pinot Noir ($40) from Marlborough, New Zealand, has black and red fruit and fine tannins that blend well with the flavours of the spiced chicken.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins