Chicken and Halloumi Shawarma

Meanwhile, halve, peel and cut the red onion into 1cm thick slices.
Pop the chicken thighs and onion onto another large baking tray. Drizzle with oil, sprinkle over the shawarma spice mix, then season with salt and pepper. Toss to coat, then arrange in an even layer.
Roast on the middle shelf of your oven until golden, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Add it to the chicken baking tray and roast until soft, 10-12 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic and yoghurt into a small bowl, season with salt and pepper, then mix together and set aside.

Drain the halloumi and cut into slices (3 per person).
Halfway through the chicken cooking time, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat. Meanwhile, trim the baby gem and separate the leaves.
Halve the tomatoes and pop them into a medium bowl with the olive oil (see ingredients for amount). Season with salt and pepper, then set aside.

When everything is almost ready, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
Remove the cooked chicken from the oven, then use two forks to pull it apart into shreds.
Add the lettuce to the bowl with the tomatoes and toss together.