Method

1. Using a sharp knife, carefully remove peel and pith from oranges. 
2. Segment the orange by cutting between each membrane, removing each segment of orange as you go. 
3. Combine orange segments and any juice from the leftover membrane together with the spinach, cucumber and coriander. 
4. Sprinkle chicken tenderloins with chilli flakes and salt and chargrill or bbq on both sides until cooked to your liking. 
5. Spray pita breads with olive oil and toast on both sides on the bbq, in a non-stick frypan or under a grill until golden. 
6. Top each pita bread with salad, chargrilled chicken and crumbled South Cape Marinated Fetta, drizzling with a little of the oil from the fetta and serve garnished with extra coriander.