[Healthy Takeaway] NZ Middle Eastern Chicken Shawarma Plate

• Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine chicken, chermoula spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer half the garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • Spread mini flour tortillas out evenly on lined oven tray (don’t worry if they overlap!) and brush or spread with remaining garlic oil. • Bake until golden, 5-8 minutes.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and turn to coat.

TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, in a second medium bowl, combine cucumber, radish, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.