1 small red onion, finely sliced
25 g green pitted olives, chopped
½ cucumber, halved lengthways and thinly sliced
140 g cherry tomatoes, halved
1 small bunch parsley or mint (or a mixture), leaves picked
1 cooked beetroot, coarsely grated
2 ready-roasted chicken breasts, torn into small pieces
100 g natural yoghurt
3 flatbreads or pitta breads
Drizzle of extra virgin olive oil
- Put the onion in a bowl, pour over enough boiled water from a kettle to cover, then set aside for 5 mins. Drain and rinse under cold water. Toss with the olives, cucumber, tomatoes, parsley and/or mint leaves, beetroot and chicken.
- Season the yoghurt and toast the flatbreads. To serve, top each flatbread with generous spoonfuls of the souvlaki, yoghurt and a drizzle of oil.