Middle Eastern Style Chicken and Roasted Veg Salad

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve and peel the red onion, then cut each half into 3 wedges.

Pop the carrots and onion onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

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

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

Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice.

Cut the lemon into wedges. Roughly chop the pecans.

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

In a small bowl, combine the mayo and remaining harissa paste.

When the carrots and onion have 5 mins remaining, drizzle over the honey (see pantry for amount) to glaze them and toss to coat. Return to the oven for the remaining cook time.

When the veg and potatoes are ready, remove from the oven and allow to cool a little.

Once cooled, add the cooked chicken, potatoes, chopped baby gem, baby plum tomatoes and honey roast veg to the dressing and toss to coat.