- 4 large skinless and boneless chicken breasts
- 6 tbsp wholegrain mustard
- 2 tbsp clear honey
- 2 lemons, juice only
- freshly ground black pepper
- 2 tbsp rapeseed oil
- 8 warm pitta breads
- 2 large ripe avocados, stoned, peeled and diced (1cm/½in cubes)
- 1 lime, juice only
- 2 shallots, finely chopped
- 8 cherry tomatoes, quartered
- 1 large red chilli, seeds removed, finely chopped
- 1 garlic clove, finely chopped
- pinch sugar
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 410g/14oz can chickpeas, drained and rinsed
- 4 tbsp tahini paste
- 2 garlic cloves, roughly chopped
- 1 lemon, juice only
- 8 tbsp extra virgin olive oil
- 3 tbsp Greek yoghurt
- salt and freshly ground black pepper
- For the chicken, cut the chicken breasts into finger-length strips.
- In a bowl, combine the mustard, honey and lemon juice. Add the chicken strips to the mixture and season with black pepper.
- Heat the rapeseed oil in a wok or large frying pan until very hot. Add the chicken strips and and stir-fry for 5-6 minutes, or until golden-brown and cooked through.
- For the avocado and tomato salsa, place the diced avocado in a bowl and squeeze over the lime juice.
- Add the remaining ingredients to the bowl and season with a little salt and lots of freshly ground black pepper
- For the hummus sauce, place the chickpeas, tahini paste and garlic in a food processor and blend until smooth. Add the lemon juice, olive oil and two tablespoons of water.
- Blend again until very smooth. Stir in the yoghurt and season generously with salt and pepper.
- Serve the chicken with the warm pitta breads, avocado and tomato salsa and hummus sauce.