Spiced chargrilled chicken pitta with tzatziki, spinach & red onion pickle

Spiced Chargrilled Chicken with Tzatziki

serves 2

preparation time:
20 minutes

cooking time:
15 minutes

ingredients

2 chicken breasts
2 full tsp curry paste
A handful fresh coriander, finely chopped
1 small red onion
Red wine vinegar
Half a large cucumber
170g The Co-operative Greek yoghurt
good handful fresh mint, finely chopped.
1 clove garlic, crushed
olive oil
2 The Co-operative wholemeal pitta bread
baby leaf spinach

method

Cut the chicken breasts into smaller fillets. Put them in a bowl with the curry paste and coriander and mix well. Leave to marinate for at least half an hour or for best results, overnight in the fridge.
Peel and very finely slice the red onion.

Put in a bowl and pour on enough red wine vinegar to cover. Put aside while you make the tzatziki.

Cut the cucumber lengthways and remove the wet seeds with a teaspoon. Grate or finely chop the flesh and put in a bowl, Add the fresh mint and yoghurt and combine. Add the crushed garlic little by little, checking for taste (it won’t need the whole clove: add the leftover garlic to the marinating chicken). Season the tzatziki to taste.

Drain the vinegar off the red onion and wring the liquid out.

Heat a griddle pan until smoking hot and brush lightly with a little olive oil. Cook the chicken on the griddle until cooked through and nicely charred.

Warm the pittas through in a toaster. Split them opening taking care not to burn yourself, and stuff with spinach and chicken, tzatziki and pickled red onion.