Chermoula Chicken Breast Loaded Naan

a) Cut the tomato into 1cm chunks.

b) Heat a drizzle of oil in a frying pan on medium-high heat.

a) Once the oil is hot, add the yoghurt coated chicken to the pan.

b) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and season with salt and pepper if needed.

a) Meanwhile, pop the tomato chunks into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any).

b) Drizzle in some olive oil for the dressing (see pantry for amount).

c) Toss together, then set aside.

a) Just before serving, cut the naans in half widthways, then put in your toaster until golden.

b) In a small bowl, mix together the remaining zhoug and yoghurt.

c) Add the rocket to the tomatoes. Toss to coat.