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Greek chicken skewers with hummus and pittas

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Greek chicken skewers with hummus and pittas

Create your own mini Mediterranean spread with zesty oregano chicken skewers, creamy hummus and warm pittas
Print Recipe
Total Time 30 mins
Servings 2
Calories 520 kcal

Ingredients
  

  • 2 wholemeal pittas
  • 100 g hummus

SKEWERS

  • 2 chicken breasts cut into 4cm cubes
  • 2 tsp olive oil
  • 2 tsp dried oregano
  • dried chilli flakes a pinch
  • 1 lemon juiced

SALAD

  • 2 tsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 110 g baby leaf salad bag
  • cherry tomatoes a handful, sliced
  • 2 spring onions sliced
  • cucumber ¼, sliced
  • red pepper ½, sliced

Instructions
 

  • Put the chicken into a bowl, season really well, add the olive oil, oregano and chilli flakes, and toss well. Spear the chicken pieces equally between 4 metal skewers.
  • Heat the grill to high and cook the chicken for 4-5 minutes on each side or until charred and cooked through. Squeeze over the lemon juice.
  • For the salad, whisk together the olive oil and vinegar with a little seasoning in a large bowl, then tip in the remaining ingredients and toss well.
  • Serve the chicken stuffed into pittas with hummus and the salad.

No-bake vegan flapjacks

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No-bake vegan flapjacks

These dairy-free breakfast bars use dates and nut butter to hold together. Experiment with different seeds and nuts in your next batch of flapjacks, and use agave for a vegan version.
Print Recipe
Calories 145 kcal

Ingredients
  

  • 160 g soft dates chopped
  • 60 g smooth peanut or almond butter
  • 40 g agave syrup (use honey for a non-vegan version)
  • 4 tbsp sunflower seeds
  • 4 tbsp chia seeds
  • 100 g porridge oats
  • 50 g roasted peanuts or almonds roughly chopped

Instructions
 

  • Blitz the dates in a food processor until finely chopped and they’ve come together into a ball/paste. Add 1 tbsp boiling water if they aren’t sticking. Heat the nut butter and honey very gently in a pan until it becomes a smooth, pourable mix.
  • Stir all the remaining ingredients and the dates in a large bowl, then pour over the nut butter and honey mix. Mix really well (kneading with your hands to break up the dates) until everything is evenly distributed.
  • Line a 20cm square tin or container with baking parchment, and tip the mix in. Press the mixture into the sides and pack down with the back of a spoon. Cover and chill for 20 minutes, before cutting into bars. Keep the bars in the fridge or in an airtight container for 3 days, or freeze and thaw overnight at room temperature if you want to keep them longer.

Notes

Adapted from olivemagazine.com