Vegetable Salad with Chicken and Flatbread

Whisk harissa with 2-3 tablespoons of olive oil. Rinse chicken and pat dry. Spread with about half of spice oil and cook chicken in a nonstick pan for about 2-3 minutes per side. Reduce heat and cook chicken until it is done. Brush flatbread with remaining oil and heat in the hot pan on both sides. Remove from the pan and cool slightly.

Rinse tomatoes, cut out stalks and cut into wedges. Rinse and trim cucumber, quarter or halve lengthwise and cut into slices. Peel and halve onion,  cut into strips. Rinse parsley, shake dry and pluck off leaves. Mix all prepared salad ingredients with lemon juice and oil, season with salt and sumac.