LEMON & HERB CHICKEN NAANWICHES

For the naan:

1. In a large mixing bowl, combine the self-raising wholewheat flour, salt, if using, and yoghurt to form a dough. 

2. Turn the dough out onto a lightly floured surface and knead for 8 minutes or until smooth. 

3. Divide the dough into 8 evenly-sized balls. Using a floured rolling pin, flatten the balls into 12cm disks. *Chef’s Tip: Use a sturdy bottle if you don’t have a rolling pin. 

4. Heat a medium-sized oiled pan. Once hot, place a naan disk into the pan and toast each side until golden brown, about 4 minutes per side. *Chef’s Tip: Brush with garlic butter if desired.

For the red onion pickle:

5. Add the sliced onion, ⅓ cup hot water, Brookes Tru-Lem Lemon Juice and sugar to a small bowl. Set aside for 30 minutes to allow the flavours to infuse and strain the liquid for assembling later.

For the lemon & herb chicken

6. Add the oil to a large frying pan over medium heat. Add the chicken, salt, pepper, crushed garlic and dried rosemary and sauté until lightly browned and cooked through, about 3-4 minutes. Stir in the Brookes Tru-Lem Lemon Juice for a fresh taste and turn off the heat.

To assemble:

7. Layer the rocket, lemon & herb chicken and red pickled onions on one side of each naan. 8. Drizzle over the cucumber yoghurt sauce and garnish with chives. Fold up the naans, serve and ENJOY!

4-INGREDIENT TROPICAL CRUSHER

1. Prepare 2 14-holed ice cube trays by filling each with the Brookes Tru-Lem Lemon Juice and freezing for 8 hours or overnight until set. *Chef’s tip: Make extra lemon ice cubes for a quick cocktail on demand! 

2. Place the frozen lemon flavoured ice cubes in a resealable plastic bag. Using a rolling pin, lightly bash until crushed ice is formed. 

3. Fill 2 glasses to the brim with the lemon flavoured crushed ice. Divide the mint between the 2 glasses, sliding it in between the crushed ice.

4. Divide the pineapple juice between the 2 glasses, filling until each glass is half full. Top each with soda water and serve immediately and ENJOY!