Grilled chicken and vegetables with lemon garlic herb yogurt sauce

To a blender or food processor add the non-fat plain yogurt, extra virgin olive oil, the juice from half a lime, a big handful of parsley, a handful of fresh mint, 20 cranks of black pepper, one clove of garlic and salt to taste, and blitz it up.

Taste and adjust the salt and lemon juice as needed. It keeps about a week in the fridge and is best in the first couple of days.

Salt the vegetables and meat a full day, or at least several hours, in advance and store in the fridge; the salt seasons them internally and dries the exterior.

Pour off the excess water from the vegetables, which helps with browning on the grill.

Spritz everything with baking spray and grill on high heat.

Cook the chicken until it has nice grilled bits on the exterior and at least 175 internal.

Let the vegetables go as long as they can until deeply browned and coloured on the exterior.

Chop the vegetables into pieces onto a plate, drizzle over the yogurt sauce, add chopped chicken in the centre, more sauce, and feta and pickled onions over the top.