Impeckable Souvlaki

For the Tzatziki- Squeeze the liquid from the cucumber and mix with vegan yoghurt, 1/2 the garlic, black pepper and chopped mint. Chill and reserve for service.

Flat Bread Croutons - Cut the flatbread into strips, toss in olive oil, salt and oregano. Toast in 180c oven for 9 minutes till golden.

For the Souvlaki- Mix olive oil, oregano, cumin, coriander, paprika, zest of lemon and the rest of the garlic.

Cut the Impeckable breasts into large chunks and generously cover in the Souvlaki mix. Thread onto 4 skewers.

Grill the skewers on the BBQ over a medium heat for 10 minutes. Turn occasionally till golden all over.

To serve, make a salad of cos lettuce, tomatoes, red onion, rest of mint and olives. Toss in lemon juice and a splash of olive oil. Top with Impeckable Souvlaki, flat bread croutons and a side of your Tzatziki.