Mezze Style Harissa Chicken and Flatbread Dipping Platter

Meanwhile, lay the chicken onto another baking tray, drizzle over the harissa paste and spread it over both sides of the chicken until coated. Drizzle with oil and season with salt and pepper.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 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, trim the cucumber, then halve lengthways. Cut half of the cucumber lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

With the remaining cucumber half, scoop out the seeds and discard, then coarsely grate. Place in a sieve and press with the back of a spoon to remove as much water as possible.

Halve the baby plum tomatoes. Cut the lemon into wedges.

In a small bowl, mix together the grated cucumber, a squeeze of lemon and yoghurt. Season with salt and pepper. This is your tzatziki, set aside for now.

In a large bowl, combine a good squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside.

When the pepper is roasted, if you have a blender, blend the pepper, Greek style salad cheese, a small squeeze of lemon juice, sugar and olive oil (see pantry for both amounts) until smooth, 1-2 mins. Season with salt and pepper. TIP: If the mixture is too thick, slowly add more olive oil to loosen.

Taste and season with more lemon juice, salt and pepper if needed.

If you don't have a blender, add the same ingredients to a large bowl and mash with a fork until combined. You may not need as much olive oil if you aren't using a blender, so add it to the bowl slowly.

When the chicken has 5 mins remaining, remove the halloumi slices 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 to the pan and fry until golden, turning frequently, 4-5 mins.

Drizzle over half the red pepper chilli jelly and turn to coat the halloumi fries in the glaze.

Meanwhile, pop the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.