The courgette is basted in a dressing of olive oil, sugar and chilli flakes and is then griddled.  The courgettes are then added to a mozzarella, tomato and basil panzanella.

The recipe can be found in the Fast Food section of ‘How To Eat’ as it can be made quite quickly, though yesterday I marinated the chicken whilst we went out. I say marinade, it literally is the juice of a lemon & a tablespoon of olive oil!

The refreshing part of the dish is the yoghurt – take 1/2 bunch spring onion & 1/2 a green chilli finely chop. Take 1/2 cucumber & dice it up quite small. Then take a small handful of coriander & mint (courtesy of the tub on the balcony) and a clove of garlic. Use mezzaluna to chop these very finely. Mix all ingredients into 200g greek yoghurt.

When ready to eat, heat a table spoon of oil in the frying pan & add the chicken – cook for at least 5 minutes each side until cooked through. Just before serving throw over the left over marinade to make it shiny & a bit sticky.

Serve with a simple salad – or just a nice tomato salad, crusty bread & very cold white wine. Mmmm.

Upon the puff pastry base I put some feta, little drops of pesto, a small amount of shallot, sliced tomatoes and a little more feta with a drizzle of olive oil.
Baked for 20 minutes on 200° then garnished with some olives & basil and a drizzle of olive oil and balsamic vinegar.
Tasty but the pesto did run so quite a lot of the taste was taken over by it.