Greek-Style Chicken & Oregano Wedges

• While the wedges are baking, thinly slice onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the vinegar with just enough water to cover the onion. Stir to coat and set aside until serving.

• Finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Thinly slice cucumber into rounds. Halve cherry tomatoes • In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and cherry tomatoes. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). then add the honey and remaining dried oregano and cook, turning to coat chicken, until fragrant, 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.