MIDDLE EASTERN CHICKEN PITTAS

Chickpeas are high in fibre and the more fibre you eat, the lower your risk of heart disease.

SERVES 2

1 tbsp extra olive oil 1 lemon, zest and juice 1 clove garlic, finely grated 1 tsp paprika ½ tsp ground cumin ¼ tsp ground coriander ¼ tsp ground cinnamon Pinch chilli powder 2 chicken breasts, 100g each ½ cucumber, sliced 100g tomatoes, roughly chopped

Small bunch parsley, roughly chopped

1 tsp extra-virgin olive oil ½ tsp dried mint 2 small wholemeal pittas, warm, halved and open

For the houmous:

400g can chickpeas, rinsed 1 tbsp tahini 1 lemon, juiced 1 tbsp extra-virgin olive oil 1 clove garlic, finely chopped Pinch cayenne pepper Preheat the oven to 200C/180C fan/gas mark 6. Mix the olive oil,

lemon zest and juice, garlic, paprika, cumin, coriander, cinnamon, chilli powder and seasoning in a bowl, then add chicken breasts and coat. Marinate for 15 minutes. Mix the cucumber, tomatoes, parsley, olive oil, dried mint and some seasoning in a bowl and leave to one side. Put the chicken breasts on a baking tray and cook in the oven for 25-30 minutes. Rest for 5 minutes before shredding into pieces using two forks. To make the houmous, blitz the chickpeas, tahini, lemon juice, olive oil, garlic, cayenne and seasoning in a food processor. Serve pittas filled with 2 tbsp of houmous each (save the rest), the salad and chicken. Higher calorie: Increase chicken breast size to 150g each, swap small pittas for large ones and

make the houmous with 2 tbsp extra-virgin olive oil.