Pre-heat the oven to 200 degrees °C (392°F).

Firstly parboil the potatoes by cooking them in boiling water for around 8-10 minutes or until fork tender. Drain and then add the potatoes to a baking tray. Using something firm (e.g. a spatular or another baking tray), gently squash the potatoes so that they flatten but still hold their shape. Drizzle over the olive oil along with a pinch of flaky sea salt and pepper. Place the tray in the oven to roast for around 20 minutes, until golden and crispy.

Slice the chicken breast into cubes and add a squeeze of lemon juice, along with a pinch of salt, pepper, oregano and paprika. Stir and leave to sit for a few minutes.

Using a potato peeler, slice the courgette into ribbons.

Add the chicken and courgette to a wooden or metal skewer (folding the courgette ribbons a few times before skewering). Air-fry, roast, or pan fry your skewer until the chicken is golden and cooked through.

Simply blend the yogurt and the feta along with another pinch of oregano.

Once the potatoes are cooked, plate everything up with a handful of salad leaves, then top with a pinch of chilli flakes and another squeeze of lemon juice.