Sumac Chicken with pea, bacon, feta and canellini beans

600g chicken breast

1 tblsp sumac

Drizzle of olive oil

200g streaky bacon

1 red onion

3 cups frozen peas

1 x 400g canellini beans

2 x courgettes grated (can replace with broccoli florets chopped until small)

100g feta

1/4 cup mint leaves or parsley

zest and juice of 1 lemon (is still nice if you don't have lemon because of the sharpness of the chimichurri)

To serve:

150g (approx) rocket leaves (I have made this without the rocket and it is just as good, the rocket does add a nice peppery touch though).

1/4 cup chimichurri sauce

feta to crumble on top

1 lemon cut into wedges (no dramas if missing in action)

Mint leaves (again, can replace with parsley)

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1. Make the chimmichurri sauce (recipe of your choice) and put the oven onto warm up at 180C.

2. Cut each chicken breast in half horizontally and put into a bowl with the sumac, olive oil and a good pinch of salt. Mix to make sure the chicken is coated.

3. Heat a drizzle of oil in a non-stick frypan pan and cook chicken for 2-3 mins on each side or until seared with a nice bit of colour on it. Pop it on a lined oven tray in the oven to finish cooking.

5. Heat a drizzle of oil in the same non stick frying pan, stir fry red onion and bacon until golden. Add peas, canellini beans and courgettes (or broccoli pieces) and cook for about 5-6 mins to heat through. Add mint (or parsley), lemon zest and juice and stir gently to combine. Season to taste.

6. To serve, put the rocket onto a large serving plate, put the bacon and bean mixture on top, top with chicken and then the chimichurri sauce. Crumble feta, sprinkle mint leaves and put the lemon wedges around the dish.

From one of Nadia's cook books. This was a real favourite.

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