Greek-Style Chicken & Lemon Pepper Fries

While the fries are baking, finely chop the garlic (or use a garlic press). Grate 1/2 the cucumber and use a paper towel or clean cloth to squeeze out the excess water. Roughly chop the tomato, parsley leaves and remaining cucumber. Shred the cos lettuce (see ingredients list). Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a drizzle of olive oil and a pinch of pepper. Add the chicken breast strips and toss to coat.

In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the yoghurt, a squeeze of lemon juice and the grated cucumber to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. Repeat with the remaining chicken.

TIP: The chicken will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine a squeeze of lemon juice, a small drizzle of olive oil and a pinch of salt and pepper in a large bowl. Just before serving, add the tomato, remaining cucumber and cos lettuce. Toss to coat.