Minted tomato salad
1.Combine juice, sumac, oregano and half the oil in a large bowl with chicken. Cover and refrigerate for 3 hours or overnight.
2.To make the minted tomato salad; whisk the juice and oil in a large serving bowl; add the remaining ingredients and toss gently to combine.
3.Cook the chicken on a barbecue (or grill or grill plate) until browned on both sides and cooked through. Stand for 5 minutes, then slice thickly.
4.Cook the lemon, cut-side down, for about 3 minutes or until browned lightly. Brush the bread on both sides with the remaining oil. Brown lightly on the barbecue and break into coarse pieces.
5.Combine salad and bread; serve with chicken and lemon.