Gluten Free & Vegetarian Options

PREP / COOK TIME 45 mins

SERVES 4

Ingredients:

  • 1 tbsp garlic-infused olive oil
  • 2 tbsp plain extra virgin olive oil
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1 tbsp sumac
  • 1 lemon, thinly sliced
  • 2 tbsp za’atar (or sesame seeds)

Protein Options

  • Chicken: 6-8 thighs or legs, visible fat removed
  • Vegetarian: 1 cup canned chickpeas, strained and rinsed
  • + 150g halloumi, sliced

Method:

  • Preheat the oven to 170C, fan forced.
  • In a large bowl, combine all ingredients.
  • Add the chicken or chickpeas (or both) and coat with the seasoning. If time allows, this can be left to marinate for a few hours or overnight.
  • Spread the whole mixture over a baking tray. Roast in the oven for 30-40 minutes, until the chicken is just cooked. If making vegetarian, add the sliced halloumi in the last 15 minutes of cooking.
  • Serve with salad, potatoes or rice and a drizzle of tahini.
Low FODMAP Mediterranean Seasoning
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