Start reading an extract of Flavour by Sabrina Ghayour, a collection of over 100 fabulously flavourful recipes with a Middle-Eastern twist. 

Chicken Shawarma Salad

Serves 4

We go through a lot of shawarma in my house, mainly because everyone loves kebabs. But when I’m feeling like I need a lighter meal, I make my chicken shawarma salad. It has all the components of a classic shawarma but with lettuce instead of flatbread and, truth be told, I love it. I also now bake the chicken in the oven so that it’s even easier to make and means I can do other things around the house until it’s ready. It is a wonderfully fresh, crunchy and satisfying salad, and should you have a bigger appetite, then yes of course, you can serve it with some wraps or flatbread on the side.

Ingredients

For the chicken
600g boneless, skinless chicken thighs
4 tablespoons Greek-style yogurt, plus extra to serve
2 teaspoons garlic granules
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 garlic cloves, crushed
juice of 1/2 lemon
1 tablespoon olive oil
Maldon sea salt flakes and freshly ground black pepper

For the salad
1 head of Romaine (Cos) lettuce, sliced
4 large tomatoes, halved and sliced
1 large red onion, halved and thinly sliced
4–6 large pickled cucumbers (the long Middle Eastern variety are ideal), sliced diagonally
½ small packet (about 15g) of fresh coriander, roughly chopped, plus extra to garnish (optional)
juice of 1/2 lemon
olive oil
chilli sauce, such as Sriracha, to serve

Method

Preheat the oven to 210°C (190°C fan), Gas Mark 61/2. Line a baking tray with baking paper.

Put all the chicken ingredients into a mixing bowl and season generously with salt and pepper, then use your hands to mix well and ensure the marinade coats the top and underside of each thigh.

Transfer the chicken thighs to the lined tray and roast for 40–45 minutes until lovely and charred and cooked through. Remove from the oven, slice the cooked chicken thinly and set aside.

Place all the salad ingredients together on a large platter. Squeeze over the lemon juice, add a little drizzle of olive oil and season well with salt and pepper, then gently toss together. Add the chicken slices and toss again, then drizzle with yogurt and some chilli sauce, and scatter over a little extra coriander if desired. This needs no accompaniment.

Courgette, Lemon, Feta & Pine Nut Tart

Serves 4

This is one of those quick and easy recipes that can be thrown together in next to no time. No special skills or equipment are needed, just a little patience while the tart bakes and cools down enough for you to enjoy it. I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.

Ingredients

200g feta cheese, finely crumbled
250g ricotta cheese
1 teaspoon dried mint
1 teaspoon dried wild oregano
2 teaspoons lemon extract
finely grated zest of 1 unwaxed lemon
1 x 320g ready-rolled puff pastry sheet (about 350 x 230mm)
1 courgette, very thinly sliced
olive oil
handful of pine nuts
2 tablespoons clear honey
1/2 teaspoon pul biber chilli flakes (omit if you prefer)
Maldon sea salt flakes and freshly ground black pepper

Method

Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.

Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth.

Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border.

Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper and drizzle with olive oil. Scatter over the pine nuts and bake for 16–18 minutes until the pastry edges are nicely browned.

Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving.

Photography by Kris Kirkham