Serves 2 • Preparation time 15 mins • Cooking time 5–10 mins 1 skinless chicken thigh fillet 2 tablespoons plain flour a good grind of black pepper a pinch of salt 1 heaped teaspoon sumac butter Salad a large handful of lettuce leaves, washed and spun 1 small-medium cucumber ½ an avocado, cut into cubes 1 large tomato, cut into chunks a few strips of red and green capsicum garlic-infused olive oil and balsamic vinegar, shaken together for dressing Method 1.Cut the chicken thigh into strips. 2.Mix together the flour, pepper, salt and sumac in a bag. 3.Add the chicken to the bag and shake well until coated. 4.Heat a small amount of butter in a pan to medium-high. 5.Fry the chicken for 5–10 minutes, turning to brown on all sides, until it is well cooked. 6.Remove from pan and set aside to cool. 7.Prepare the salad in a bowl and add the chicken when still just warm. 8.Add the dressing and toss before serving. 9.Serve with crusty bread. –Pat Burrows, Gloucester Food Hub Member and Board Treasurer