GRILLED CHICKEN BREAST WITH CUCUMBER & YOGHURT RELISH

SERVES 4

Use the marinade on a whole roasted chicken, then cut into pieces and serve with the relish. Serve the chicken with parsnip or pumpkin purée. In spring, fresh peas are a good accompaniment.

4 chicken breast fillets, skin on

MARINADE

100 ml (3½ fl oz) extra virgin olive oil

3 fresh small red chillies, seeded and finely diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon ground turmeric

grated zest of ½ lemon

juice of 1 lemon

2 tablespoons chopped coriander (cilantro)

sea salt

CUCUMBER AND YOGHURT RELISH

3 Lebanese (short) cucumbers, peeled, halved lengthways and seeded

1 celery stalk

100 ml (3½ fl oz) extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon wholegrain mustard

sea salt and freshly ground pepper

70 g (2½ oz/¼ cup) sheep’s milk or Greek-style yoghurt

1 vine-ripened tomato, peeled, seeded and roughly chopped

1 large handful mint leaves

Place each chicken breast between two sheets of baking paper and pound it gently until the fillet is about 1.5 cm (⁵/₈ inch) thick. This will help the chicken cook evenly and quickly.

For the marinade, place all the ingredients in a food processor and process until they are well combined but not completely puréed. Marinate the chicken for 1 hour.

Meanwhile, for the relish use a sharp knife or Japanese mandolin to thinly slice the cucumber and celery. In a bowl whisk the oil, vinegar and mustard together, then season with salt and pepper to taste. Fold in the yoghurt. Add the cucumber, celery, tomato and mint and mix to combine.

Preheat a barbecue or grill pan over medium–high heat until hot. Remove the chicken from the marinade and grill it, skin side down, for 2 minutes, then turn and cook for a further 1 minute or until just cooked through. Rest in a warm place for about 1 minute.

Place the chicken pieces on a platter and serve with the relish on the side.