This nutritious recipe from the Mediterranean Dietitian is a take on a traditional dish and it certainly ticks all the boxes.
Dr Katerina Vasilaki is a Nutritionist and Dietitian based in Glasgow, Scotland. She uses her scientific knowledge on the health benefits that the Mediterranean diet can offer to create simple and tasty recipes, along with providing support and guidance to help you change your habits and embrace a healthier lifestyle for good. Find out more about how she created the Corfu- Style Pitta Souvlaki recipe here.
Serves 2
- 2 Tablespoons extra-virgin olive oil
- Frozen carrots, onions, celery mix (Soffrito)
- 400g passata
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
For the chicken skewers:
- 8 mini fillet breasts
- 2 Tablespoons Roasted Pepper Paste by Olive Branch
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
For the oven-baked courgettes:
- 3 courgettes, cut in round slices
- 1 Tablespoon extra-virgin olive oil
- Pinch of salt and black pepper
For the tzatziki:
- As per instructions from Katerina’s tzatziki recipe here.
For the salad:
- 4 cups mixed salad leaves
- 2 Tablespoons Olive Branch Orange Balsamic Salad Dressing
To assemble:
- Fresh tomatoes, sliced.
- Wholemeal wraps/pitta breads to put everything together.
Method For the Corfu-style tomato sauce:
- In a big pan, heat up the olive oil and add the frozen soffrito mix. Stir well for 5 minutes until softened.
- Add the passata, paprika, oregano, sugar, salt and pepper. Stir well and shimmer in low heat for 15 minutes or so.
- Make sure you stir every now and then during the cooking.
- When ready, remove from the fire and serve.
- You can separate the extra portions, allow to cool and store in the freezer in freezer bags for using another day.
For the chicken skewers:
- Stir the chicken fillets with the roasted pepper paste, salt and pepper and leave to marinate for up to 30 minutes.
- Put 2 mini chicken fillets through each skewer and place in an oven tray.
- Grill for 15-20 minutes turning once so all sides are cooked.
For the courgettes:
- Preheat the oven to 200C.
- Spread the courgettes on an oiled oven tray and spread a pinch of salt and pepper.
- Oven bake for around 20 minutes until golden.
For the salad:
- Mix together the leaves and the orange balsamic dressing.
To assemble:
- Remove the meat from one skewer
- Use one wrap to add the meat, 1-2 fresh tomato slices and 4-5 courgette slices.
- Add a couple of teaspoons of tzatziki and tomato sauce.
- Wrap and devour.