Party flavours

POMEGRANATE CHICKEN SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

6 pita pockets
400g can cannellini beans, rinsed, drained
1 bunch radishes, thinly sliced
1 red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
250g baby roma tomatoes, sliced
2 celery stalks, thinly sliced
½ cup baby mint leaves
½ cup parsley leaves
1 barbecued chicken, cut into eight pieces
1 pomegranate, seeded
2 tsp sumac

DRESSING

¼ cup olive oil
2 tbsp lemon juice
1 tbsp pomegranate molasses

1 Preheat oven to 180°C.

2 Arrange pita bread on two oven trays. Bake 6-8 mins until golden