Chicken Souvlaki Salad

Preheat the oven to 180°C.

Using scissors, snip the pitta into triangles straight into a bowl. Season generously, then drizzle in 1 tbsp of the olive oil, using your hands to coat the bread evenly. Tip out onto a large baking tray and spread into a single layer. Bake for 8–10 mins until crisp. Set aside.

Finely slice the red onion and toss in the juice of half a lemon.

Meanwhile, in a large bowl, mix together 2 tbsp of the olive oil with the dried oregano, smoked paprika, cumin and 1 tsp of the dried mint. Zest and juice in 1 lemon and season with salt and pepper. Set aside – you will marinate your chicken in this once it’s cooked (the secret to extra flavour and juiciness).

Tear a large piece of baking paper onto the work surface. Lay half the chicken thighs on the paper, a few centimetres apart from each other, then top with another sheet of baking paper. Using a rolling pin satisfyingly bash the chicken to an even thickness, around 1cm (1⁄2in). Repeat until all the thighs are flattened, season and rub with the remaining 2 tsp of olive oil.

Get a large griddle or frying pan searingly hot. Once hot, lay in the chicken and cook for 4–5 mins on each side until cooked through and juicy. Transfer the hot chicken to the marinade bowl.

Tzatziki time. Coarsely grate half the cucumber and squeeze out as much water as you can. Put into to a bowl with the remaining 1 tsp of dried mint and the Greek yoghurt. Squeeze in the juice of the remaining lemon and season to taste.

Slice the rest of the cucumber into long diagonals, chop the tomatoes and shred the iceberg lettuce. Pick the mint leaves and roughly chop the parsley (stalks and all).

Assembly time. Slice the chicken and return to the marinade bowl. Divide the cucumber, red onion, tomato, lettuce and herbs between four plates. Scatter over the pitta chips, then top with the chicken, spooning over all the delicious marinade. Top with little dollops of tzatziki and grate over lemon zest to serve.