1 large carrot, cut into ribbons using a vegetable peeler
4 tbsp finely chopped fresh chives, plus extra for garnish
1 courgette, grated
¼ lemon, juice only
250g/9oz new potatoes
handful flat-leaf parsley, chopped
1 tsp Dijon mustard
salt and freshly ground black pepper
1 tsp ground ginger
½–1 tsp runny honey
1 tbsp olive oil, plus extra for cooking
25ml/1fl oz olive oil
1–1½ tsp cider vinegar
75g/2½oz plain skyr or Greek yoghurt
50g/1¾oz plain skyr or Greek yoghurt
2 skinless, boneless chicken breasts