Mediterranean style tomato and chickpea salad, breaded chicken breast and a healthy dollop of hummus

1. Preheat oven to 200°C (180°C fan). Make the hummus: blend drained chickpeas, tahini, lemon juice, 1 garlic clove, a pinch of salt, and 2–3 tbsp cold water until very smooth and creamy. Set aside. 2. Prepare the breaded chicken: beat the egg in a shallow bowl. Combine breadcrumbs with za'atar, salt, and black pepper on a plate. Dip each chicken breast in egg, then press firmly into the herb breadcrumb mixture to coat evenly. 3. Place coated chicken breasts on a lightly oiled baking tray and bake for 22–25 minutes until golden, crisp, and cooked through (internal temp 75°C). Rest for 5 minutes before serving. 4. While the chicken bakes, warm 2 tbsp olive oil in a pan over medium-high heat. Add sliced red onion and cook for 3–4 minutes until softened and slightly caramelised. Add drained chickpeas, smoked paprika, salt, and pepper and cook a further 3 minutes. 5. Add tomato wedges and torn crusty bread to the pan, toss gently and cook for 2–3 minutes until the tomatoes just begin to soften and the bread absorbs the juices. Remove from heat. 6. Fold in most of the chopped fresh mint, reserving some for garnish. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if needed. 7. To plate, use the back of a spoon to sweep a generous portion of hummus across one side of each plate in a smooth arc. Pile the warm tomato and chickpea salad in the centre, then lay the breaded chicken breast alongside. Garnish with the reserved fresh mint and a drizzle of olive oil. Tip: For ultra-creamy hummus, peel the skins off the chickpeas before blending and use ice-cold water — this small extra step makes a dramatic difference to the texture and is what separates a restaurant-quality hummus spread from a grainy one.