Chermoula Pulled Chicken and Halloumi Flatbreads

Meanwhile, drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Halve and peel the red onion, then cut each half into 6 wedges.

Cut the tomato into 2cm chunks.

In a large bowl, combine the tomatoes, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.

Pop the chicken and onion wedges onto another baking tray. Add a drizzle of olive oil, the honey, sprinkle over the chermoula spice mix and season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Toss until evenly coated, then bake on the middle shelf of your oven until cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

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

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins. Remove from the heat.

When the fries have 5 mins remaining, pop the flatbreads (1 per person) into the oven to warm through, 3-4 mins. 

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork. Mix in the yoghurt and season to taste with salt and pepper.

Once the chicken is cooked, remove from the oven. Use two forks to shred the chicken as finely as you can.