Use up leftover yogurt: Italian marinade for 2
Mix 200ml yogurt with 1 crushed clove
garlic, 2 tsp paprika, 1 tsp oregano,
1 tbsp lemon juice and season. Coat 250g
cubed chicken or lamb and leave to
marinate up to 24 hrs. Skewer meat and
grill for 4-5 mins each side until cooked.
Cook peas in boiling water for 1 min. Drain
and rinse under cold water. Toss with
ham, leaves, spring onions, potatoes and
two-thirds of mint. Mix remaining mint
with yogurt and sugar. Drizzle over salad.