Greek-style supper meze

Serves: 4

Time to make: 25 mins

Ingredients

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Mediterranean chicken

½ cup passata

4 tablespoons low-fat balsamic dressing

400g cooked lean chicken, sliced

Tzatziki

1 small cucumber, roughly chopped

1 cup low-fat plain yoghurt

2 cloves garlic, finely chopped

2 teaspoons sun-dried tomato pesto

3 tablespoons chopped fresh mint

4 small wholemeal pita breads, sliced

Olive and date couscous

¾ cup couscous

¾ cup liquid salt-reduced chicken stock made with ¾ teaspoon salt-reduced stock powder and ¾ cup boiling water

⅓ cup dates, chopped

¼ cup pitted olives, sliced

1 cooked beetrootbeetsX, diced

1 ½ cups diced salad vegetables (spring onions, cherry tomatoes and capsicum)

1 red onion, finely chopped

3 tablespoons fresh mint

4 tablespoons balsamic vinegar

1 tablespoon olive oil

Instructions

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1 Place couscous in a bowl. Pour over chicken stock and leave to stand for 5 minutes.

2 Meanwhile, mix passata with balsamic dressing and place in a bowl to use as a dip (served cold or warmed) with chicken.

3 Place tzatziki ingredients in a blender with a pinch of salt and whizz to mix. Adjust seasoning. Place in a small serving dish.

4 Fluff up couscous. Add dates, olives and vegetables with mint and blended balsamic and oil. Toss to mix. Serve on a platter with dip, pita breads and chicken.

Variations

Make it gluten free: Use a gluten-free bread and quinoa instead of couscous. Check stock and pesto are gluten free.

Nutrition Info (per serve)

Calories 588 cal

Kilojoules 2460 kJ

Protein 40 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 70 g

Sugar 25 g

Dietary fibre 8 g

Sodium 880 mg

Calcium 260 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.