• Thinly slice cucumber. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside. • Finely chop garlic. Grate the carrot. Cut chicken breast into 1cm strips. TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a large bowl, combine garlic, chermoula spice blend, the salt and Greek-style yoghurt (see ingredients). • Add chicken and toss to coat. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Drain pickled cucumber. • Spread tortillas with dill & parsley mayonnaise, then top with some mixed salad leaves, carrot and chermoula chicken. • Top with pickled cucumber to serve. Enjoy! Little cooks: Take the lead and help build the tacos!