• 3 chicken breast fillets, trimmed
• 1 tablespoon sumac spice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon caster sugar
• 1 bunch rocket, shredded
• 250g seedless grapes (we used thompson and crimson), halved
• 100g marinated feta cheese
• cooked couscous, to serve

Preparation

1. Place chicken on a ceramic plate. Combine 2 teaspoons sumac and 1 tablespoon oil in a bowl. Brush mixture over both sides of chicken. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat oven to 160°C. Heat a frying pan over medium-high heat until hot. Add chicken and cook for 2 minutes each side or until browned. Transfer to a baking tray and roast for 5 to 7 minutes or until cooked through. Cover and set aside for 10 minutes to rest. Thinly slice.
3. Meanwhile, place vinegar, sugar, remaining sumac, remaining oil and pepper in a jug and whisk to combine. Place rocket, grapes and chicken in a large bowl. Crumble over feta. Drizzle with dressing and toss gently to combine. Serve with couscous.