Honey Glazed Chicken and Harissa Veg Flatbread

Meanwhile, halve, peel and slice the red onion as thinly as you can. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve the tomatoes.

Pop the sliced pepper and tomatoes onto another baking tray. Drizzle with oil and half the harissa paste, then season with salt and pepper. Use your hands to coat the veg in the harissa. 

Roast on the middle shelf of your oven until golden and soft, 15-20 mins.

While everything roasts, pop the sliced onion into a small bowl.

Add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

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

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once browned, drizzle the honey over the chicken and cook for 1 min more, stirring to glaze the chicken. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the wedges have 5-10 mins left, crumble over half the Greek style salad cheese and return to the oven for the remaining cooking time.

In another small bowl, combine the yoghurt with the remaining harissa paste. Drain your pickled onions and discard the pickling liquid.

Pop the flatbreads (1 per person) in the oven until warm and starting to turn golden, 3-4 mins. Roughly chop the coriander (stalks and all).