Method

PERi-PERi Grilled Chicken Pitta

1. Put the chicken in a bowl and rub all over with the sauce. Cover the bowl with clingfilm and put in the fridge for at least 1 hour, preferably overnight.
2. Heat up a lightly oiled grill pan on the stove (or your BBQ!)
3. Grill the fillets for 3-4mins, then turn over to cook on the other side. Ensure fillets are cooked with no pink remaining throughout.
4. Remove from the pan and place the chicken in a bowl. Pour your chosen Nando’s sauce over the chicken and mix to coat and keep warm.

Rainbow Slaw

1. Remove the cores from the cabbages slice very thinly (no more than 5mm).
2. Add the sliced radishes and spring onion.
3. Roughly chop the coriander or parsley.
4. Mix all the veg and herbs together in a bowl.
5. Add the yoghurt, PERinaise and lemon juice and mix through. Season to taste with salt and pepper.

Halloumi

1. Slice the halloumi widthways into slices just under 1cm thick.
2. When the chicken is ready, heat a non-stick frying pan with a drop of olive oil on medium heat.
3. When the oil is hot, add 4 slices of halloumi and cook for 1-2min until golden brown.
4. Turn halloumi over and cook for 30 secs.
5. Take the pan off the heat. Leave the halloumi in the pan to keep warm while you assemble the pitta.

Grilled PERi-PERi Chicken Pitta and Rainbow Slaw - Assembling

1. Warm the pittas in the toaster, then slice open to create a pocket. Be careful, its hot!
2. Add 2 tbsp of PERi-Slaw per pitta.
3. Per pitta, add 2 warm halloumi slices, 6 tomato pieces and 3-4 avocado slices (if using).
4. Add 3 chicken fillets per pitta.
5. Lastly, a bit more sauce won’t hurt!