Use our Merguez blend with 3 tbsp oil and a handful of finely chopped mint to marinate sliced chicken breast. Skewer and cook for just a few minutes on the barbecue, then serve with salad and a minty yoghurt sauce.

To make the minty sauce, take a few tbsp of thick yoghurt or creme fraiche, and add fresh or dried mint and a little sugar. Leave to chill for a couple of hours before serving

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