a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans. Peel and grate the garlic (or use a garlic press).

b) In a medium bowl, add the garlic, diced chicken, chermoula spice mix (see ingredients for amount), a drizzle of olive oil and 1 tbsp each of the zhoug style paste and yoghurt (add less if you prefer things milder). Season with salt and pepper.

c) Mix to coat the chicken in the zhoug yoghurt. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, cut the tomato into 1cm chunks.

b) In a medium bowl, combine the tomato, sugar and olive oil (see pantry for both amounts). Season with salt and pepper, then set aside.

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

b) Once hot, add the yoghurt-coated chicken to the pan.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) In a small bowl, combine the remaining zhoug style paste and yoghurt.

a) Cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Add the rocket to the tomato bowl. Toss to coat.

a) When everything's ready, share the toasted naans between your plates.

b) Top with the chermoula chicken and the rocket and tomato salad.

c) Drizzle over the zhoug yoghurt to finish.

Enjoy!