Oat Farmers Omelette

Oat Farmers Omelette

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseed
1 cup oat milk
3 eggs
½ tsp smoked paprika
½ tsp turmeric
Pinch Coles sea salt
1 tsp Coles black pepper
1 tsp butter
½ cup mixed vegetables (e.g. spinach, capsicum, onion)
¼ cup grated cheese
Fresh dill, to garnish
1 tbs honey
1 tsp ground cinnamon
½ cup raspberries
½ cup blueberries
¼ cup almonds, chopped
¼ cup walnuts, chopped

Method

In a bowl, combine Red Tractor Organic Rolled Oats, flaxseed, and oat milk. Let sit for 5 minutes to hydrate.

Whisk in the eggs, smoked paprika, turmeric, Coles sea salt, and black pepper until well combined.

Heat a non-stick pan over medium heat and melt the butter. Sauté the mixed vegetables until softened, seasoning lightly with salt and pepper.

Pour the oat and egg mixture over the vegetables. Stir gently as it begins to set, ensuring an even distribution of the veggies.

Sprinkle grated cheese over the omelette and cover the pan with a plate, allowing the cheese to melt.

Once melted, carefully fold the omelette in half and transfer it to a serving plate. Brush with melted butter and garnish with fresh dill.

Serve with a drizzle of honey, a sprinkle of cinnamon, and a side of raspberries, blueberries, almonds, and walnuts.

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Chicken & Corn Egg Drop Soup

Chicken & Corn Egg Drop Soup

Recipe by Louis Tikaram

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped

Method

Preheat the oven to 180°C.

In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.

Add the shredded chicken and simmer for another minute.

In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.

Drizzle with sesame oil, top with chopped green onions, and serve immediately.

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BBQ Chicken Wings with Sriracha Yoghurt Sauce

BBQ Chicken Wings with Sriracha Yoghurt Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 chunk of wood for smoking (soaked)
1 pack of chicken wings
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp black pepper
1 tsp Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Sriracha Yoghurt Sauce
1 cup Jalna Greek Yoghurt
2 tbs sriracha
1 tsp dill
Juice of 1 lemon
1 tsp Coles sea salt

Method

Preheat the BBQ to high until it begins to smoke. In a large bowl, combine the chicken wings, smoked paprika, garlic powder, cumin, black pepper, salt, and extra virgin olive oil, mixing well to ensure the wings are evenly coated.

Place the soaked wood onto the BBQ. Once it starts to smoke, add the wings to the grill. Reduce the heat to medium-low, close the lid, and cook the wings until golden and cooked through, turning occasionally.

In a separate bowl, mix the Jalna Greek Yoghurt, sriracha, dill, lemon juice, and sea salt to make the sauce. Drizzle with a little extra virgin olive oil and adjust the seasoning if needed.

Serve the hot chicken wings with the Sriracha Yoghurt Sauce on the side for dipping.

Enjoy this smoky and spicy BBQ dish!

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Zucchini with Ricotta & Basil Dressing

Zucchini with Ricotta & Basil Dressing

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 zucchini, chopped into half-moons (1 ½ cm thick)
200g ricotta
¼ red onion, thinly sliced
Juice of ½ lemon, plus zest
Salt and pepper, to taste
¼ cup walnuts, crushed
A bunch of basil leaves
¼ cup Squeaky Gate extra virgin olive oil
1 garlic clove, grated
2 slices sourdough
Chilli flakes, to garnish

Method

Season the zucchini with salt and a drizzle of extra virgin olive oil. In a medium frying pan, cook the zucchini until slightly softened. Transfer to a bowl and toss with red onion, crushed walnuts, and basil leaves. Set aside.

In another bowl, whisk together ricotta, a drizzle of extra virgin olive oil , lemon juice, lemon zest, salt, and pepper until smooth and creamy.

In a jar, blend garlic, basil, and extra virgin olive oil into a dressing and season to taste.

Toast the sourdough in a pan with a drizzle of extra virgin olive oil until golden on both sides.

Spread the ricotta mixture onto the toasted sourdough, then top with the zucchini mixture. Drizzle with the basil dressing and finish with a sprinkle of chilli flakes.

Serve immediately and enjoy.

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Cold Kimchi Udon Noodle Salad

Cold Kimchi Udon Noodle Salad

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup kimchi, roughly chopped
2 tbs gochujang (Korean chilli paste)
1 tbs brown sugar
2 tsp Ayam sesame oil
200g udon noodles
1 cucumber, deseeded and thinly sliced
2 soft-boiled eggs, halved
2 tsp Coles sesame seeds, toasted

Combine the chopped kimchi, gochujang, brown sugar, and sesame oil in a small bowl and mix well to make a spicy-sweet dressing. Set it aside.

Cook the udon noodles according to the packet instructions, then rinse them under cold water to cool and drain thoroughly.

Place the cooled noodles in a serving bowl, arranging them neatly to one side. Prepare the cucumber by slicing it lengthwise, removing the seeds, and cutting it into thin slices. Arrange the cucumber alongside the noodles in the bowl.

Add the soft-boiled egg halves to the bowl and drizzle the kimchi dressing over the noodles. Finish with a sprinkle of toasted sesame seeds.

Serve immediately and enjoy this refreshing and flavorful dish.

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Grilled Cos, Sundried Tomato Caesar Salad

Grilled Cos, Sundried Tomato Caesar Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

2 heads of Coles Cos Lettuce
½ cup mayonnaise
1 tsp Dijon mustard
2 tbs sundried tomatoes, finely chopped
1 tsp Worcestershire sauce
2 anchovies, finely chopped
1 clove garlic, minced
Juice of 1 lemon
2-3 tbs water (to adjust sauce consistency)
4 hard-boiled eggs, quartered
¼ cup grated parmesan cheese
1 cup croutons
Squeaky Gate extra virgin olive oil (for grilling)
Coles sea salt
Coles black pepper

Method

Combine mayonnaise, Dijon mustard, sundried tomatoes, Worcestershire sauce, anchovies, garlic, and lemon juice in a bowl. Season with Coles sea salt and Coles black pepper. Mix until smooth and adjust consistency with water. Set aside.

Slice the cos lettuce in half lengthwise. Drizzle the cut sides with extra virgin olive oil and season with Coles sea salt and Coles black pepper. Grill cut-side down for 2-3 minutes.

Quarter the hard-boiled eggs.

Place the grilled cos lettuce in a serving bowl. Add the dressing, eggs, parmesan, croutons, and a drizzle of extra virgin olive oil and serve.

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Salmon Yoghurt Dip with Crudites

Salmon Yoghurt Dip with Crudites

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 cup Jalna Lactose Free Natural Yoghurt
1 cooked salmon fillet, skin removed and flaked
1 shallot, finely sliced
2 tbs pickles, finely chopped
1 tbs capers, drained
1 tbs fresh dill, chopped
1 tsp hot sauce (adjust to taste)
½ tsp smoked paprika
Coles salt and pepper to taste
1 lemon, halved
Fresh crudités (e.g., carrots, celery, cucumber) for serving

Method

Start by peeling off the skin from the cooked salmon and flaking it into pieces. Add the flaked salmon into a clean bowl. Toss in the shallot, pickles, and capers, giving the mixture a gentle stir. Pause for a moment, then add a generous dollop of Jalna Lactose Free Natural Yoghurt.

Chop the fresh dill and stir it into the mixture. Jalna yoghurt is incredibly versatile, making it the perfect base for this dish. Add a splash of hot sauce for a spicy kick, then season with salt, pepper, and a sprinkle of smoked paprika.

Cut a lemon and squeeze a little juice over the mixture. Stir everything together thoroughly, holding up the dip to check its creamy consistency.

Serve the dip on a plate alongside fresh crudités and enjoy!

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Herb Rosti with Crispy Chilli Yoghurt

Herb Rosti with Crispy Chilli Yoghurt

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 kg potatoes, grated and water squeezed out
½ bunch parsley
½ bunch chives
½ bunch mint
½ bunch dill
2 tbs melted butter
1 pinch Coles sea salt

Crispy chilli yoghurt
1 cup Jalna Biodynamic Organic Natural Yoghurt
2 tbs chilli crisp
2 tbs olive oil
Coles sea salt
4 eggs

Extra herbs to garnish

Method

Combine all rosti ingredients in a bowl. Heat a small frypan over medium-high heat and melt some butter. Add a quarter of the rosti mixture, press into the pan, and fry until golden. Flip and cook the other side. Repeat with the remaining rosti mixture.

In a bowl, mix together the crispy chilli yoghurt ingredients.

Fry the eggs in a pan to your liking.

Serve the rosti topped with crispy chilli yoghurt, a fried egg, and extra herbs to garnish.

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Oat Breakfast Bowl

Oat Breakfast Bowl

Recipe by Michael Weldon

Serves: 2
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
1 tsp Coles ground cinnamon
1 tbs flaxseed
1 tbs honey, plus extra for drizzling
½ cup fresh raspberries
½ cup fresh blueberries
2 tbs flaked almonds
2 tbs roasted walnuts

Method

In a small pot over medium heat, add the Red Tractor Organic Rolled Oats and spread evenly.

Sprinkle the flaxseed over the oats and gently mix through.

Add the ground cinnamon and drizzle with honey, mixing to combine.

Once the oats are warm and well combined, transfer them to serving bowls.

Top each bowl with fresh raspberries, blueberries, flaked almonds, and roasted walnuts.

Finish with a light drizzle of honey and serve immediately.

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Lamb Dumplings with Cucumber & Peanuts

Lamb Dumplings with Cucumber & Peanuts

Recipe by Courtney Roulston

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

250g Coles lamb mince
1 tablespoon fresh ginger, grated
2 spring onions, green and white parts separated, sliced
12 wonton wrappers
1 Lebanese cucumber, sliced into matchsticks

Dressing
2 teaspoons dried chilli flakes
2 cloves garlic, finely chopped
1 tablespoon roasted peanuts, chopped
1/3 cup light extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon lemon juice

Method

Place the lamb mince into a bowl with the ginger, the white parts of the spring onion, and a pinch of salt and pepper. Mix well to combine.

Arrange the wonton wrappers on a clean work surface. Place 1 heaped teaspoon of the lamb mixture in the centre of each wrapper. Wet the edges with water, fold them over, and press to seal the mince inside. Repeat with all the wrappers and set aside under a damp cloth.

To make the dressing, heat the olive oil in a small pot over medium heat. Place the chilli flakes, garlic, and peanuts in a heatproof bowl, then carefully pour the hot oil over the mixture to infuse. Stir in the soy sauce, honey, and lemon juice, then set aside.

Bring a high-sided frying pan of water to a gentle simmer. Carefully slide the dumplings into the water and poach for 4–5 minutes, or until fully cooked. Remove with a slotted spoon and transfer to a serving plate.

Scatter the cucumber matchsticks over the dumplings and drizzle with the chilli dressing. Garnish with the reserved green spring onion tops and serve immediately.

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Lamb Rogan Josh Filo Hand Pies

Lamb Rogan Josh Filo Hand Pies

Recipe by Michael W

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

3 tbs Patak's Rogan Josh curry paste
500g lamb mince
1 brown onion, diced
2 tomatoes, chopped
½ bunch coriander, chopped
Coles sea salt
Olive oil
12 sheets filo pastry
½ cup butter, melted
½ cup Patak's Eggplant Pickle
½ cup Greek yoghurt
½ bunch coriander, chopped

Method

In a frypan, heat a drizzle of olive oil and cook the lamb mince until browned. Add the diced onion and cook until lightly caramelised. Stir in the Rogan Josh curry paste and fry for a couple of minutes. Add the chopped tomatoes and cook until they break down into the sauce. Simmer until the lamb is tender and the sauce is thickened. Remove from heat and allow to cool completely.

Brush one sheet of filo pastry with melted butter, layer with another sheet, brush with more butter, and add a third sheet. Cut the layered pastry in half lengthways. Place a large spoonful of the lamb filling at the bottom corner of each strip, fold the pastry over the filling to form a triangle, and continue folding until the filling is completely wrapped. Brush the final edge with butter to seal. Repeat with remaining pastry and filling.

Preheat the oven to 180°C.

Place the pies on a baking tray, brush the tops with extra melted butter, and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and crispy.

In a bowl, mix Patak's Eggplant Pickle, Greek yoghurt, and coriander to create the dipping sauce.

Serve the pies hot, warm, or cold with the dipping sauce on the side. Enjoy!

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Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Chicken Fennel Skewers with Creamy Tarragon & Chive Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

500g Coles free-range chicken thighs, cut into skewer-sized chunks
1 fennel bulb, sliced
1 cup thickened cream
1 tsp Dijon mustard
1½ tsp dried tarragon, roughly crushed
1 shallot, finely diced
2 garlic cloves, finely diced
1 cup chicken stock
1 lemon, juiced and zested
½ bunch chives, finely diced
Extra virgin olive oil
Coles sea salt and pepper

Method

Thread the chicken thigh pieces and fennel slices alternately onto wooden skewers.

Heat a medium pan over medium heat and drizzle with extra virgin olive oil. Add the skewers and cook, turning every few minutes, until the chicken is cooked through. Remove the skewers from the pan and let them rest.

Using the same pan, add the diced shallots and garlic, cooking for 2 minutes. Deglaze the pan with the chicken stock, scraping up any browned bits, then stir in the Dijon mustard. Reduce the liquid by a quarter.

Lower the heat and stir in the thickened cream, dried tarragon, and half of the diced chives. Add the juice of half a lemon and a sprinkle of lemon zest. Season with salt and pepper to taste.

Drizzle the creamy sauce over the chicken skewers and finish with a scattering of the remaining chives. Serve immediately. Enjoy!

Note: If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning

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Stir Fried Vegetable Noodles

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 tbs oil
1 red chilli, deseeded and cut into diamonds
3 cups sliced cabbage
8 shiitake mushrooms, sliced
1 small carrot, peeled and sliced
1 pack cooked Shanghai noodles (400g)
2 tbs chilli crunch, such as LaoGanMa

Sauce Mixture
2 tbs Ayam soy sauce
2 tbs Ayam dark soy sauce
1.5 tbs Ayam vegetarian oyster sauce
½ cup vegetable stock
1 tsp pepper

Method

Heat your wok on high heat and add the oil.
Stir-fry the cabbage first, then add the red chilli, carrots, shiitake mushrooms, and finally the noodles. Toss and mix the noodles well with the vegetables.

Pour in the sauce mixture and continue to toss and stir over high heat for 4 minutes, until the liquid is absorbed into the noodles.

Serve immediately with a generous topping of chilli crunch. Enjoy!

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Crispy Spicy Salmon Onigiri

Crispy Spicy Salmon Onigiri

Recipe by Diana Chan

Serves: 4
Prep Time: 20 minutes (plus 15 minutes to cool and set)
Cook Time: 10 minutes

Ingredients

2 cups cooked sushi rice (rice, water, pinch of salt, and 1 tbsp mirin)
100g Huon Tasmanian Smoked Salmon Wood Roasted
½ cup kimchi, chopped
1 tbsp gochujang paste
1 cup shredded mozzarella cheese
Cooking oil, for deep frying

To serve
Kewpie mayonnaise
Coles Roasted seaweed
Furikake, to garnish

Method

Cook the sushi rice in a pot or rice cooker with enough water to cover, a pinch of salt, and a tbsp of mirin.

In a bowl, mix the chopped kimchi, gochujang paste, and shredded mozzarella. Break the Huon wood roasted salmon into smaller pieces and add it to the mixture.

Once the rice is cooked, place a large piece of plastic wrap on a surface. Scoop a large portion of rice onto the base, top with the kimchi mixture, then add another spoonful of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle.
Set the onigiri aside to cool and set for 10-15 minutes.

Heat enough oil to cover and deep fry the onigiri at 170°C. Gently place the onigiri into the oil and fry each side for 2-3 minutes or until golden brown. Remove and drain on a wire rack.

To assemble, place a piece of nori (10 x 5 cm) on a plate, add some mayonnaise, and place the onigiri on top. Close to secure and sprinkle over furikake.

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Chicken and Prawn Crispy Wontons

Chicken and Prawn Crispy Wontons

Recipe by Louis Tikaram

Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

250 g Coles chicken mince
150 g banana prawns, chopped into small pieces
1 green onion, cut into rings
½ tsp corn starch
¼ tsp salt
1 tsp Ayam fish sauce
½ tsp Ayam sesame oil
½ tsp ground white pepper
12 wonton wrappers
Oil, for deep frying

Dipping Sauce
Ayam Soy sauce
Julienned ginger

Method

In a bowl, mix the chicken mince, chopped prawns, green onion, and corn starch until well combined. Add the salt, fish sauce, sesame oil, and white pepper, stirring to mix well. Set aside.

To wrap the wontons, place a wonton wrapper on your palm. Add ½ tablespoon of filling to the centre of the wrapper. Dip your index finger into water and trace it along the edges of the wrapper. Fold and pinch the edges tightly to seal, ensuring no openings. Squeeze with your thumb and index finger to create a bulb at the bottom. Repeat until all wontons are wrapped.

Heat cooking oil in a wok or frying pan to 180°C. Deep-fry the wontons until golden brown.

Serve hot with soy sauce and julienned ginger.

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The Ultimate Lunchbox Honey Oat Bar

The Ultimate Lunchbox Honey Oat Bar

Recipe by Louis Tikaram

Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

250g unsalted butter, plus extra for greasing
100g brown sugar
200g honey
450g Red Tractor Organic Rolled Oats

Method

Heat the oven to 160°C and grease and line a baking tin with butter and baking paper.

In a large pan, melt the butter over low-medium heat. Stir in the brown sugar and honey until fully combined and melted. Remove the pan from the heat and mix in the oats until evenly coated.

Pour the mixture into the prepared tin and smooth the surface with the back of a spoon.

Bake for 22-25 minutes, or until the edges are set but the middle remains slightly soft. Leave to cool completely in the tin before cutting into squares or bars.

Wrap in greaseproof paper for a quick snack or pack into lunchboxes.

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Smashed Pattie Burgers

Smashed Pattie Burgers

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500 g beef mince
1 tsp salt
½ tsp black pepper
2 tsp Worcestershire sauce
4 slices cheese (cheddar or American-style)
1 red onion, thinly sliced
Pickles, sliced
4 tbs Coles burger sauce
4 burger buns, halved
Squeaky Gate extra virgin olive oil

Method

In a bowl, combine the mince with Worcestershire sauce, salt, and pepper. Mix until well combined.

Divide the mince into four even portions and roll into balls. Flatten slightly to form burger patties.

Heat a large frying pan or griddle over medium-high heat. Lightly oil the surface and add the burger patties. Press each patty down firmly to smash them slightly, ensuring good contact with the heat. Cook until a golden crust forms, then flip the patties.

Place a slice of cheese on each patty and allow it to melt as the burgers finish cooking. Slice the brioche buns in half and lightly toast them in the pan or on the grill.

To build the burgers, spread an even layer of burger sauce on the base of each bun. Add pickles and red onion slices, then top with the cheese-covered patties. Place the bun tops on and serve immediately.

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Ultimate Tuna Melt Toastie

Ultimate Tuna Melt Toastie

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Coles Finest by Laurent sourdough
425g Coles tuna in olive oil, drained
½ small red onion finely diced
½ celery stalk finely diced
¼ cup dill finely chopped
⅓ cup mayonnaise
¼ cup sharp cheddar grated
2 tbsp butter
1 lemon
Salt and pepper, to taste
Hot spicy sauce (Frank's or Sriracha)
1 jar Coles whole dill pickles

Method

In a large bowl, combine the tuna, red onion, celery, dill, mayonnaise, and cheddar. Mix well until evenly combined. Add a few splashes of spicy sauce to taste.

Butter both sides of two slices of sourdough. Spread 3–4 large spoonfuls of the tuna mixture onto one slice, then place the second slice on top.

Heat a pan over medium heat and toast the sandwich on both sides until golden brown and the cheese has melted.

Serve hot with whole dill pickles on the side for a deliciously tangy accompaniment.

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Summer Berry and Honey Frozen Yoghurt Treats

Summer Berry and Honey Frozen Yoghurt Treats

Recipe by Louis Tikaram

Serves: 6
Prep Time: 10 minutes
Cook Time: Overnight

Ingredients

2 cups Jalna Lactose Free Natural Yoghurt
2 tbs honey
2 tbs water
½ cup raspberries
½ cup blueberries
½ cup chocolate, roughly chopped

Method

In a mixing bowl, combine Jalna Lactose Free Natural Yoghurt, honey, and water. Stir until well mixed.

Add raspberries, blueberries, and half of the chopped chocolate to the yoghurt mixture. Stir gently to combine.

Pour the mixture into a tray or shallow dish, spreading it evenly. Sprinkle the remaining berries and chocolate over the top.

Place the tray in the freezer and freeze overnight.

The next day, remove the frozen yoghurt from the freezer. Break it into pieces, serve, and enjoy.

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Olive Oil Chicken Shawarma

Olive Oil Chicken Shawarma

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (+ marinating time)
Cook Time: 25 minutes

Ingredients

50ml Squeaky Gate Extra Virgin Olive Oil
500g Jalna Greek yoghurt
½ tsp Coles sea salt
8-12 chicken thigh fillets
2 lemons
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp cayenne or chilli powder
2 bay leaves
Coles black pepper
4 pitta bread

Method

Place the chicken thighs in a large bowl and season with salt and pepper. 

Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. 

Mix thoroughly and pour over the chicken, rubbing in using your hands.

Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. 

Allow the chicken to come to room temperature before cooking.

To cook the chicken, heat a grill or grill pan over a medium heat, grill the chicken, turning frequently, for around 20-25 minutes, or until cooked through. 

Remove from the barbecue and leave to rest for a few minutes, before slicing up, seasoning with salt and pepper, and serving with yoghurt and grilled pitta. 

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