Chermoula 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.

Drain the halloumi, then slice in half through the middle to make 2 slabs. Cut each slab lengthways into 4 to make 8 'fries' in total.

Place into a small bowl of cold water and leave to soak.

Pop the onion and chicken onto another baking tray. Sprinkle over the chermoula spice mix and grated garlic, then drizzle with oil and the honey. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. 

Season with salt and pepper, then mix together with your hands until everything is coated.

Bake on the middle shelf of the oven until cooked through, 10-12 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 fries 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, then remove from the heat.

Pop the rocket in a medium bowl. Drizzle with some oil and set aside.

When the fries have about 5 mins left, 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.