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

b) In a medium bowl, add the diced chicken, chermoula spice mix, garlic, a drizzle of olive oil and 1 tbsp each of zhoug style paste and yoghurt, (add less chermoula and zhoug 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) Heat a drizzle of oil in a frying pan on medium-high heat.

a) Once the oil is hot, add the yoghurt-coated chicken to the pan.

b) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and season with salt and pepper if needed.

a) Meanwhile, pop the tomato chunks into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any).

b) Drizzle in some olive oil for the dressing (see pantry for amount).

c) Toss together, then set aside.

a) Just before serving, 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) In a small bowl, mix together the remaining zhoug and yoghurt.

c) Add the rocket to the tomato. Toss to coat.

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

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

c) Drizzle over the zhoug yoghurt to finish.

Enjoy!