BARBECUE-CHICKEN SANDWICH

Yes, when the result is so delicious, it is worth lighting the barbecue just to make a sandwich.

INGREDIENTS

Serves 4

1 chicken, spatchcocked (you can ask your butcher to do this for you)

4 tbsp rose harissa, plus extra to serve

400ml natural yoghurt

½ cucumber, peeled and finely diced Handful mint leaves, chopped

½ lemon

8 slices sourdough

8 cherry tomatoes, quartered Handful rocket leaves

METHOD

Combine the harissa and half the yoghurt. Rub all over the chicken and leave to marinate for 30 minutes. Get your barbecue hot. Rub any excess marinade off the chicken and reserve for basting. Season the chicken with salt and pepper. Barbecue for 10 minutes on each side. Move the chicken to a cooler part of the barbecue and cook for a further 30 to 35 minutes, basting and turning regularly, until golden and the juices run clear. Leave to rest in a warm place for 15 minutes. For the tzatziki, combine the cucumber, mint and remaining yoghurt. Season with salt and squeeze in lemon juice, to taste. Quarter the tomatoes, set aside. Toast the sourdough on the barbecue so it gets a lovely, smoky flavour. Shred the chicken and, while it’s still warm, build your sandwich with tzatziki, the chicken, rocket and the tomatoes. Add a little extra harissa, if you like it hot.