We have been enjoying some glorious weather lately. We've filled up the paddling pool, opened all the windows and doors in the house to catch a spare breeze and have been grilling our meals almost every night of the past week.

If you've been reading this column, you will know that I love to cook, but in this weather? I'd rather not have to turn on the oven, thanks. It's warm enough in this house as is; the oven (or even the stove top) would make things just a touch unbearable.

So out to the barbecue we go every evening. My kids have an affinity for the traditional sausages and burgers, while my husband and I have been grilling up exotically marinated meat - lamb chops with mint and garlic, steak with tangy chimichurri sauce and, perhaps the most versatile, chicken with lemon or lime, garlic and ginger.

Cold chicken is delicious, so I always make extra to keep in the fridge for a quick lunch the following day. I also have a deep, undying love for Green Goddess dressing.

A great dressing for salads or Buddha bowls, Green Goddess is usually made with Greek yogurt, lemon and lots of fresh herbs that get blended together. For chicken sandwiches, I like to make Green Goddess mayo, which follows the same rules but replaces mayonnaise for Greek yogurt.

This Green Goddess chicken sandwich is a real crowd-pleaser and doesn't take much effort to put together, meaning you'll have more time to relax and enjoy the sunshine while it lasts.

Green Goddess chicken sandwich

Serves four

Ingredients:

For the Green Goddess mayo:

125g mayonnaise

1/2 bunch green onion, roughly chopped

1/2 bunch fresh chives, roughly chopped

1/2 bunch fresh coriander, roughly chopped

Juice from 1/2 lemon

Pinch of sea salt

For the chicken sandwich:

4 brioche burger buns

400g cooked, cold chicken (just make sure any bones are removed)

1/2 cucumber, roughly chopped

1/2 red onion, finely diced

50g feta, crumbled

90g Green Goddess mayo (or, add as much or little as you like)

Fresh garden greens

Directions:

  • 1 Make the Green Goddess mayo: in a blender or a food processor, add the mayonnaise, chives, coriander, green onion, lemon juice and salt. Blitz until smooth and pale green in colour. Set aside.
  • 2 In a bowl, add the chopped cucumber, diced red onion and roughly chopped or shredded chicken. Add the crumbled feta and mix. Set aside.
  • 3 Toast your buns: in a non-stick pan on medium heat, toast the inside of each bun until golden brown.
  • 4 Add the Green Goddess mayo to the chicken mixture and mix well. Check for seasoning and, if necessary, add a bit more salt.
  • 5 Assemble the sandwiches: on each bun, place a small bunch of fresh garden greens. Top the greens with a generous heap of chicken salad. Serve with potato or pasta salad and chill! Best eaten outdoors.