Souvlaki and Lemon

Potatoes
Souvlaki (serves 4)
3 tsp red wine vinegar
1 Tbls lemon juice
1-2 Tbls chopped fresh
oregano
1 Tbls chopped fresh thyme
1/4 cup (60ml) extra virgin
olive oil
2 chicken breasts, cut in half

1. Mix the vinegar, lemon juice, oregano, and

thyme in a bowl. Season. Slowly whisk in the
oil. Place chicken in a bowl with most of the
dressing, reserving 2 tablespoons for the
salad.
2. Heat a chargrill pan or non-stick frypan over
medium-high heat. Cook the chicken for 3-4
minutes each side until golden and cooked
through. Place on a plate and rest, loosely
covered with foil.

Salad
2 tomatoes, cut into thin
wedges
small red onion, cut into
thin wedges
1/4 cup pitted kalamata
olives
100g feta, crumbled
1/4 cup flat-leaf parsley
leaves
4 pita bread rounds, warmed

1. Toss the tomato, onion, olives, feta, parsley

and remaining dressing (see above) in a bowl.

Tzatziki
1 C Greek yogurt
Lebanese cucumber
- 1 clove garlic
Pinch salt and pepper

1. Grate cucumber on large holes of the grater

and mix with the yoghurt and chopped garlic.

Lemon Potatoes
500g Baby Coliban (Chat)
potatoes
Olive oil spray
1 Tbls dried oregano leaves
2 Tbls fresh lemon juice

1. Cook the potatoes in a large saucepan of

salted boiling water for 15 minutes or until
tender. Drain and return to the pan. Place
over medium-high heat. Cook, shaking the
pan, for 1-2 minutes or until the moisture
evaporates.
2. Preheat oven to 200C. Place the potatoes in
a large roasting pan. Use a potato masher to
slightly flatten each potato. Spray with oil.
Add the oregano and toss to coat. Bake,

2. Slice the chicken thickly and add to salad,

then toss gently to combine. Spread pita
bread with tzatziki

shaking the pan occasionally, for 30 minutes

or until golden. Transfer to a serving bowl.
Drizzle over the lemon juice and season with
salt.

Notes: