Roasted Chicken and Veggie Salad

Pop the red onion, courgette, radishes and chicken thighs on a large baking tray in a single layer. Drizzle with oil, and sprinkle on the chemoula, season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want everything nicely spread out.

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with the stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, halve the tomatoes and pop them in a bowl.Roughly chop the parsley (stalks and all).Add half of the parsley to the tomatoes along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Set aside.

Once the bulgar is cooked add the remaining chopped parsley and mix through. Season with salt and pepper to taste. Once your chicken and veg are cooked, remove from the oven. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Use two forks to pull the chicken apart into chunky shredded pieces (you can do this in the tray).