Souvlaki Wrap

You can make the tzatziki and salad a day ahead (cover and chill). If you can find it, use fresh oregano instead of dried. Hands-on time 30min. Cooking time about 20min. Serves 4  250g halloumi, cut into finger-sized strips  1tbsp olive oil

 3 skinless chicken breasts, cut into finger-sized strips FOR THE TZATZIKI  175g natural yogurt  75g cucumber, deseeded and finely chopped  Small handful mint leaves, finely sliced  Finely grated zest 1/2 lemon FOR THE SALAD  1 red pepper, deseeded and finely sliced  50g pitted black olives, halved

 1 small red onion, thinly sliced

 4 ripe tomatoes, roughly chopped  1tsp dried oregano  1tbsp olive oil

 75g feta, crumbled TO SERVE  4 flatbreads

1 Make the tzatziki by mixing all the ingredients with some

seasoning. Set aside. Next, make the salad by mixing all the ingredients and some seasoning in a bowl. Set aside.

2 Heat a large griddle pan over medium-high heat. Toss the halloumi in 1/2tbsp oil and season with some freshly ground black pepper. Griddle for 5min, turning halfway through, until charred and golden. Remove to a plate.

3 Put the chicken breasts between 2 sheets of baking parchment and bash with a rolling pin to flatten slightly. Brush all over with the remaining 1/2tbsp oil and season well. Griddle for 10min, turning halfway, or until cooked through. Slice into strips.

4 To serve, warm flatbreads in the oven or on the griddle, if you like. Spread over a little tzatziki and top with chicken, halloumi and salad. Serve with remaining tzatziki. PER SERVING 723cals, 54g protein, 34g fat (16g saturates), 47g carbs (12g total sugars), 6g fibre