This fiery little number is a great alternative to the plain
old' chicken salad. The recipe is taken from the Persiana book again, it boldly
combines griddled chicken, watercress, fresh red chilli, feta cheese and mint
dressed with Greek yoghurt, lemon, garlic and sumac. I've made it a few times,
and although not cheap dish, it's definitely one of my favourites of hers.
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