We have been enjoying some glorious weather lately. We've filled up the paddling pool, opened all the windows and doors in the house to catch a spare breeze and have been grilling our meals almost every night of the past week.
If you've been reading this column, you will know that I love to cook, but in this weather? I'd rather not have to turn on the oven, thanks. It's warm enough in this house as is; the oven (or even the stove top) would make things just a touch unbearable.
So out to the barbecue we go every evening. My kids have an affinity for the traditional sausages and burgers, while my husband and I have been grilling up exotically marinated meat - lamb chops with mint and garlic, steak with tangy chimichurri sauce and, perhaps the most versatile, chicken with lemon or lime, garlic and ginger.
Cold chicken is delicious, so I always make extra to keep in the fridge for a quick lunch the following day. I also have a deep, undying love for Green Goddess dressing.
A great dressing for salads or Buddha bowls, Green Goddess is usually made with Greek yogurt, lemon and lots of fresh herbs that get blended together. For chicken sandwiches, I like to make Green Goddess mayo, which follows the same rules but replaces mayonnaise for Greek yogurt.
This Green Goddess chicken sandwich is a real crowd-pleaser and doesn't take much effort to put together, meaning you'll have more time to relax and enjoy the sunshine while it lasts.
For the Green Goddess mayo:
1/2 bunch green onion, roughly chopped
1/2 bunch fresh chives, roughly chopped
1/2 bunch fresh coriander, roughly chopped
Juice from 1/2 lemon
Pinch of sea salt
For the chicken sandwich:
4 brioche burger buns
400g cooked, cold chicken (just make sure any bones are removed)
1/2 cucumber, roughly chopped
1/2 red onion, finely diced
50g feta, crumbled
90g Green Goddess mayo (or, add as much or little as you like)
Fresh garden greens