Ingredients

Method

• 4 free-range chicken fillets
• 3 T korma paste
• 2 cloves crushed garlic
• A squeeze of lemon
• Olive oil
• ½ cucumber
• 1 cup Greek yoghurt
• Baguette
• Buffalo mozzarella
• Coriander or basil pesto

Method

Ingredients

Preheat a grill. Rub free-range chicken fillets with a mixture of korma paste, cloves crushed garlic, a squeeze of lemon juice and a drizzle of olive oil.
Place on a baking tray and grill for 7–10 minutes on each side, or until firm but still succulent. Remove from the grill and set aside. Grate cucumber into
Greek yoghurt and season to taste. Spoon over a sliced baguette and top with the spicy chicken, sliced buffalo mozzarella and coriander or basil pesto.