Glazed Chicken Flatbread

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips.Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. On a baking tray, combine the pepper and aubergine. Add a drizzle of oil and half of the harissa paste. Season with salt and pepper and use your hands to coat the veggies in the paste and oil. Roast on the middle shelf of your oven until golden and soft. 25-30 mins.

Pop half the red onion in a small bowl and add the cider vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.

Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chicken and cook, stirring occasionally until golden brown all over, 7-10 minutes. Once the chicken is golden, add the remaining smoked paprika and honey, cook until the chicken is fully  coated and shiny, 2-3 mins. Season with salt. IMPORTANT: The chicken is cooked when it is no longer pink in the middle, wash your hands and equipment after handling raw meat.

Crumble the feta into a small bowl. Add half to the sweet potato wedges and bake until it begins to brown 5-10 minutes. In a small bowl combine the yogurt (see ingredients for amount) with the remaining harissa paste. Drain your pickled onions. Pop the flatbreads in the oven until warm and starting to turn golden, 3-4 mins. Alternatively pop them in your toaster if it's easier.  Roughly chop the coriander (stalks and all).