Method

Step 1: For the hummus, place the chickpeas, garlic, tahini, paprika, 2 tablespoons of the oil, lemon zest and juice into a blender or small food processor. Blend until pureed, gradually adding the oil. If the hummus is too thick, add water to thin it out to desired consistency. Season to taste.

Step 2: Heat the olive oil in a small frying pan over medium-high heat. Season chicken winglets and oysters with sea salt. Place winglets and oysters in the pan, skin-side down. Cook for 3 minutes each side until golden and cooked through. Remove from the pan and drain off the fat.

Step 3: Return chicken pieces to the pan, then add the butter, thyme leaves and sumac. Cook for 30 seconds, using a spoon to baste the foaming butter over the chicken. Place chicken on a small plate lined with paper towel.

Step 4: For the salad, mix all ingredients in a bowl until combined. Drizzle with olive oil and the lemon juice.

Step 5: To serve, smear a few tablespoons of hummus on a long serving plate, place chicken winglets and oysters on top of the hummus. Top with salad, drizzle with more olive oil.

Serves 2