Chicken and cucumber pitas
Under R145 • Serves 4 • Preparation: 20 minutes
Cooking time: 10 minutes
½ cucumber, seeded and diced 400g mini chicken fillets (or 2 chicken breast fillets cut into strips) 30ml olive oil 5ml each cumin, paprika and dried origanum 1 tin (400g) chickpeas, rinsed 200ml double-cream yoghurt 45ml creamy mayonnaise 125ml soft herbs (parsley, mint and dill), chopped 30ml finely chopped red onion juice and zest of 1 lemon 4 pitas, halved and toasted 125ml pitted black olives 150g cherry tomatoes, sliced (optional) Pan-fry until golden-brown and cooked through. Season to taste with salt and pepper. For the last 2 minutes, mix in the chickpeas and stir-fry until fragrant. Remove from the heat and cool slightly. Mix with the yoghurt, mayonnaise, herbs, onion, juice and…
