Rosemary grilled chicken burgers with wholemeal ciabatta & feta yoghurt

Method

1. Finely chop rosemary. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Toss in a bowl with rosemary and a pinch of salt.
2. Heat olive oil in a fry pan on medium-high heat. Cook chicken for 3–5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
3. Combine Greek dressing ingredients into a small bowl, season to taste with salt and pepper.
4. Shred lettuce and cut cucumber in half lengthways and thinly slice. Toss in a bowl with Greek dressing and spinach. Set aside for serving.
5. Crumble feta into bowl, add yoghurt, season lightly with salt and pepper and whisk until smooth. Set aside to serve.
6. Cut buns in half and heat in microwave for about 1 minute, until warmed through.
7. Fill buns with chicken, salad and feta yoghurt sauce. Serve remaining salad on the side.

Tip

Make a batch of Greek dressing and keep in the fridge to use across the week.