4handfuls mixed baby leaf saladlike lettuce, chard, rocket or any other
zest of 1 lemon
juice of 1/2 lemon
2TBSPdried or chopped fresh mint
Combine sumac, cayenne pepper, black pepper, salt, garlic, and olive oil in a big bowl and add chicken wings. Rub the spices in and make sure you get it all around. If you have time, let it marinate in the fridge for half an hour, if not that's fine. Heat a large pan and add the chicken wings. You don't need to add any oil, there's oil on the chicken already.
Turn the chicken every minute for about 15 to 20 minutes.
Meanwhile combine lemon juice, olive oil, black pepper, salt, and mint in a salad bowl.
Don't forget to turn the chicken every minute.
When chicken is done, move it to a serving plate and finish your salad. Add the salad leaves to the dressing and mix well. Serve it on a plate and top with pomegranate seeds, feta cheese, sunflower seeds, and grated lemon zest over.
In another small bowl serve yogurt and top it with pomegranate syrup. Mix just a little bit, to get the marbling effect. Use it as a dip for the chicken.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu