Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil, sprinkle over the chermoula spice, then season with salt and pepper. Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, halve, peel and slice the onion into 1cm wide slices. Pop the chicken thighs and red onion on a large baking tray in a single layer. Drizzle with oil, sprinkle over the shawarma spice mix, then season with salt and pepper. Toss to coat, then spread out and roast on the middle shelf of your oven until golden, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. IMPORTANT: Wash your hands after handling raw chicken.

Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the chicken baking tray in your oven until soft, 10-12 mins of chicken cooking time. Once roasted, carefully remove from the oven. Meanwhile, trim the root from the baby gem lettuce, then separate the leaves. Halve the baby plum tomatoes. Slice the halloumi into 3 slices per person.

Put the olive oil (see ingredients for amount) into a bowl and season with salt and pepper. Add the tomatoes, stir together and set aside. When the chicken has about 10 mins left to cook, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add your halloumi slices and fry until golden, turning once, 2-3 mins each side. Once roasted and out of your oven, mash the garlic with the back of a fork. Pop the garlic and yoghurt in a bowl, season with salt and pepper and mix together. Pop the naan in the oven to warm through for the last 2-3 mins of potato cook time.

Once the chicken is done, take it out the oven and using two forks pull it apart into shreds in the roasting pan. Layer the naans with the chicken, halloumi and roasted onion.

Add the lettuce to the tomatoes in the bowl. Divide the wedges between plates along with the salad and a loaded naan each. Drizzle the naans with the roasted garlic yoghurt and a sprinkle of dukkah. Enjoy!