INGREDIENTS

(serves four)

For the marinade
400ml live natural yogurt
4 chicken breasts, cut into strips

1tsp mild curry powder
Fresh mint, chopped
Salt
Ground pepper

For the garnish
4 ripe tomatoes, cut into quarters
8 large black olives, cut into halves
1tbs moss mushrooms
1tsp shallots, chopped
1tsp chives, chopped
1tsp spring onion, chopped
2tbs pesto

METHOD

Combine the ingredients of the marinade with the chicken breasts. Leave to marinate for 24 hours. Grill for about seven minutes and then turn.

Place the rest of the ingredients under the grill until cooked. Serve with a salad of your choice.

Nigel Morris