Rob’s spicy summer flatbreads

Dice the chicken breast and put it in a large bowl

Add the tandoori paste (about half a jar), a few large spoons of yoghurt, a couple of gloves of crushed garlic and a squeeze of lemon juice. Mix well, so the marinade covers the chicken, and set aside.

Next make your pico de gallo. Finely chop one red onion, your vine tomatoes, one green chilli, and some fresh coriander, and mix it all in a bowl. Add a squeeze of lime and a generous sprinkling of salt.

For the mint yoghurt, put a handful of fresh mint, handful of fresh coriander, one green chilli (take the seeds out if you don’t want it too hot), one garlic clove, the juice of a lemon and a teaspoon of ground cumin into a blender, and whizz it all together. Add the rest of the natural yoghurt, a pinch of salt, a pinch of sugar, and stir together.

Light the coals of your barbecue, pushing them to one side

Place the chicken on the opposite side to the coals, so that the chicken is cooked indirectly.

If you have one, place the lid on the barbecue, then cook for about 20 minutes.

Then move the cooked chicken over the coals to char them for a few minutes

Lightly char the flatbreads on the barbecue

Load up the flatbread with the char-grilled chicken, a spoonful of the pico de gallo and a good dollop of the mint yoghurt