Dina’s gyros-style chicken salad with roasted courgette dip recipe

Method

1. Make a marinade by combining the yogurt, half the lemon juice, the finely chopped garlic, 2 tbsp dried oregano and ½ tbsp oil in a bowl and mix well. Add the chicken and coat in the marinade. Cover with clingfilm and pop in the fridge while you prepare the dip and wedges (or leave overnight).
2. Heat the oven to gas 7, 220°C, fan 200°C. Put 2 courgettes on a roasting tray and make a few little holes in each one. Coat with ½ tbsp oil, then roast for 30 mins or until the skin begins to char.
3. Remove from the oven, then press down on the courgette with a fork to remove any excess water. Roughly chop into pieces and add to a blender, along with the remaining garlic clove, basil, half of the remaining lemon juice and the cream cheese. Whizz until smooth or leave with little texture. Transfer to a bowl; cover and pop in the fridge.
4. Meanwhile, add the potato wedges to a roasting tray in a single layer. Drizzle with 1 tbsp oil and coat well. Sprinkle with some salt and the remaining 1 tbsp dried oregano; toss to coat. Cook in the oven for 30 mins or until they are golden and starting to brown.
5. For the salad, boil the green beans for exactly 5 mins; drain, toss in cold water to cool, then set aside to dry.
6. Cut the remaining courgette into batons and mix with the beans and apple (if using), then make a dressing by mixing the rest of the lemon juice, 1 tbsp olive oil, honey, a pinch of salt and balsamic vinegar together. Set aside.
7. Heat 1 tbsp olive oil in a large nonstick pan over a high heat. Add the chicken and char quickly on both sides. Reduce the heat to medium-low, cover with a lid and leave the chicken to cook through. When it’s ready, cut into slices and serve on top of the salad with a little dressing, a side of wedges and the courgette dip.

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