Spiced Chicken and Yellow Courgette Loaded Naans

Meanwhile, halve and peel the red onion. Slice a third of the onion as thinly as you can.

Cut the lemon into wedges.

Pop the thinly sliced onion into a small bowl and add a good squeeze of lemon juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.

Cut the remaining onion into 2cm wedges.

Trim the yellow courgette and slice into 1cm thick rounds.

Add the courgette and onion wedges to a baking tray and drizzle with oil. Sprinkle over half the Mediterranean style seasoning and season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast the veg on the top shelf until softened and browned, 18-20 mins. Turn halfway through.

Once the chicken has browned, pop it onto a baking tray lined with foil. Drizzle over some oil, then sprinkle over the remaining Mediterranean style seasoning and turn to coat.

Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic to a small bowl with the Greek style yoghurt. Add a squeeze of lemon juice and mix. 

Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.