Strips of marinated chicken in warm pittas makes for a simple and healthy lunchtime treat or summer barbecue.
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.
