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 each chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 with salt and pepper. • Spread mini flour tortillas out evenly on a second 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 browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

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