Have you tried the new addition to our dip range – Pesto Princess Tzatziki?
As with all our products, we’ve developed the most creamy Tzatziki you’ll ever taste but without using any added preservatives, thickeners or flavourings.
Here we’ve paired it with fried chicken, fresh tomatoes and toasted pita breads – so good you’ll be able to dream for a minute of sitting in a Greek taverna under the bougainvillea.
Love & armchair travel
½ cup plain yoghurt
Salt and pepper
500 g skinless, deboned chicken thighs or breasts – if you would like to leave out the meat, sub in roasted veg instead.
2 Tbsp extra-virgin olive oil
1 tub Pesto Princess Tzatziki
4 pita breads
Handful cocktail tomatoes, quartered
¼ red onion, thinly sliced – pickled red onion
1. Squeeze the lemon juice into a large mixing bowl and combine with the yoghurt, salt and pepper. Add the chicken pieces and coat well. Cover and refrigerate for 30 minutes or overnight.
2. Heat a large non-stick pan over medium to high heat and add one tablespoon of olive oil. Cook the chicken in batches, making sure not to crowd the pan. Shake off any excess yoghurt mixture before cooking. Cook for about five minutes a side or until cooked through.
3. Gently warm the pita breads in the oven for a few minutes (you can also microwave them for 30 seconds) as this allows you to shape them more easily.
4. To assemble, generously spoon Pesto Princess Tzatziki on top of the warmed pita bread. Top with tomatoes, red onion and sliced chicken. Fold the pitas and wrap in parchment paper. Serve immediately.
Photography, Recipes and Styling by Michelle Parkin.