Sumac Chicken and Roast Vege Freekeh

In a bowl, combine the halved and sliced chicken breasts with sumac, ground coriander, minced garlic, a pinch of salt, and 1 tablespoon of the olive oil. Toss to coat. Cover and refrigerate for at least 15 minutes.

Preheat the oven to 200°C.

Toss the eggplant and squash with 1 tablespoon of the olive oil, paprika, a pinch of salt and pepper. Spread on a lined baking tray and roast for 15–20 minutes, flipping halfway through, until golden and tender.

Rinse the freekeh under cold water. In a saucepan, bring 4 1⁄2 cups of low-sodium chicken stock to a boil. Add the rinsed freekeh, reduce heat to low, cover, and simmer for 25–30 minutes or until tender. Drain any excess liquid and set aside.

Heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Cook the marinated chicken breasts for 5–6 minutes on each side or until cooked through. Let rest for 5 minutes before slicing.

In a large bowl, combine the roasted eggplant and squash, cooked freekeh, and finely chopped parsley. Toss gently to combine.

In a small bowl, mix together the Greek yoghurt, grated garlic, zest of 1⁄2 lemon, and lemon juice to make the dressing.

To serve, divide the freekeh salad among plates, top with sliced sumac chicken, and drizzle with the yoghurt dressing.