preparation time: 20 minutes
cooking time: 15 minutes
2 chicken breasts2 full tsp curry pasteA handful fresh coriander, finely chopped1 small red onionRed wine vinegarHalf a large cucumber170g The Co-operative Greek yoghurtgood handful fresh mint, finely chopped.1 clove garlic, crushedolive oil2 The Co-operative wholemeal pitta breadbaby leaf spinach
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.
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