4 skin-on, whole chicken legs (drumstick and thigh)
sumac and sea salt for sprinkling
4 x 1cm thick slices sourdough bread
1 large avocado, thinly sliced
cress or salad leaves
Crushed edamame beans
2 cups frozen edamame beans
2 cloves garlic, crushed
¼ cup mint leaves, finely chopped
zest 1 lemon
pinch chilli flakes
3 tablespoons olive oil
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Chicken: Brush the chicken with oil then sprinkle both sides with sumac and sea salt.
Place on a lined baking tray and roast for 40-50 minutes until golden and fully cooked. Transfer the chicken to a large plate and cover to keep warm.
Brush both sides of each piece of bread with the chicken cooking juices and place on the bars of the oven. Bake for about 10 minutes until golden and crisp.
Beans: Cook the frozen beans in a saucepan of boiling water for about 4 minutes or until just tender. Drain and refresh in cold water then drain well again. Pat dry with kitchen towels.
Tip half the beans onto a large cutting board and use a fork to roughly crush them. Place in a bowl with the remaining whole beans and stir in the rest of the ingredients, seasoning generously with salt.
To serve: Place the bread on plates and spread with mayonnaise. Top with a piece of chicken then spoon over the edamame beans. Add the avocado and cress or salad leaves and serve with the lemon wedges.