Grilled Middle Eastern chicken, houmous and Greek salad

312 CALS PER PORTION

SERVES 2

Mix 1 tbsp of extra virgin olive oil, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp paprika, the zest of 1 lemon and some seasoning in a bowl. Place 2 small chicken breast fillets between two pieces of cling film and bash with a rolling pin until they are approx 1cm thick. Coat the chicken in the spice mix and leave to marinate.

Blitz 400g of chickpeas, 1 tbsp tahini, the juice of one lemon, 1 clove of grated garlic and some seasoning in a food processor until smooth, adding a splash of water if needed. Preheat the grill to high.

Mix ½ a cucumber, chopped, 8 cherry tomatoes, halved, 20g of crumbled feta cheese, ½ tsp dried mint, 1 tsp of extra virgin olive oil and some black pepper. Cook the chicken under the grill for 3-4 minutes on each side until cooked through. Rest for 1 minute before slicing and serving with the salad, 2 tbsp of houmous per person and a sprinkling of paprika. Save the rest of the houmous for a snack.