Baharat Pulled Chicken Flatbreads

Meanwhile, peel and grate the remaining garlic (or use a garlic press). Halve and peel the red onion, then cut each half into 6 wedges. Pop the onion, baharat spice, grated garlic, honey and chicken into a large bowl. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Add a drizzle of oil and season with salt and pepper. Mix together and set aside.

Drain the halloumi, then slice in half through the middle to make 2 slabs. Cut each slab lengthways into 4 to make 8 chips in total. Place into a small bowl of cold water and leave to soak. Put the marinated chicken and onion onto another baking tray and bake on the middle shelf of the oven until cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Remove the halloumi chips from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat. Pick the parsley leaves from their stalks (discard the stalks) and pop into a medium bowl with the rocket. Drizzle with some oil and set aside.

Pop the flatbreads into the oven to warm through, 3-4 mins. Remove the roasted garlic from the foil and mash with a fork. Pop into a small bowl with the yoghurt, mix together then season to taste. Once the chicken is cooked, remove from the oven and shred using two forks.