Step 1 In a large bowl, combine the Greek yoghurt, 2 tbsp Greek seasoning and salt and pepper. Slice the chicken thighs and pork loin into chunks, then add them to the marinade. Toss to coat thoroughly. Let the meat marinate for an hour or two - or overnight to let the flavour develop.

Step 2 In a food processor, add all the olives and oil in the jar, garlic, lemon zest, juice, and a handful of parsley. Blend until it forms a rough paste, scraping down the sides as needed. Taste and adjust with more lemon juice, salt, or olive oil if needed. Set aside.

Step 3 Preheat the oven to the temperature specified on the packaging for the oven-ready chips. Spread the chips on a baking tray and bake until golden and crispy.

Step 4 Preheat the grill to a medium heat. Thread the meat onto long, flat skewers and place on a lined baking tray. Grill for about 10-12 minutes, turning occasionally, until browned and cooked through. Set aside to rest.

Step 5 Peel a couple of strips off the cucumber for contrast and slice into small chunks. Halve the cherry tomatoes. Toss them together in a bowl and season with a drizzle of olive oil, salt, pepper and a little lemon juice.

Step 6 Lightly toast the flatbreads under the grill for a minute or two until soft and pliable.

Step 7 Lay each warm flatbread on a plate. Lay some chips in the centre, then dollop tapenade on top, followed by the cooked chicken and pork chunks. Top with the fresh cucumber, tomato, and parsley salad. Spoon a little more tapenade over, before drizzling with Susie’s chilli jam for a spicy kick.