Method

• 1.
  Blister peppers, in batches, over an open gas flame on your stovetop for 5-7 minutes, turning occasionally, until skins blacken evenly all over (or use an oven grill set to high; this will take about 15 minutes). Transfer to a large heatproof bowl and stand, tightly covered with plastic wrap, until cooled to room temperature to loosen the skin. Peel and discard skin, then split in half and remove and discard stems and seeds. Tear peppers into thirds lengthways and set aside.
• 2.
  Place oil and chicken in a medium bowl, season and toss to coat. Heat a large chargrill pan over medium-high heat and cook chicken for 7-8 minutes each side until chargrilled and cooked. Transfer to a heatproof plate, cover loosely with foil and rest for 5 minutes before thickly slicing.
• 3.
  Meanwhile, place eschalot in a bowl of iced water to remove astringency. Drain well. Combine vinegar, za’atar, coriander stems and extra oil in a jug and season with salt flakes and freshly ground black pepper. Transfer 2 tbs dressing to a medium bowl.
• 4.
  Gently toss peppers with 2 tbs dressing in the medium bowl, then arrange on a serving platter. Add coriander leaves, watercress and half the pine nuts, half the cranberries and half the drained eschalot to same bowl. Toss with the remaining dressing, then arrange over the peppers. Top with sliced chicken.
• 5.
  Dollop over some labneh and sprinkle with remaining pine nuts, cranberries and eschalot. Serve sprinkled with a little extra za’atar and with extra labneh alongside.