a) Preheat your oven to 220°C.
b) Peel the garlic cloves, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it.
c) Halve the pepper and discard the core and seeds. Slice into thin strips then pop onto a baking tray. Drizzle with oil and season with salt and pepper. d)When the oven is hot, add the garlic parcel to the pepper tray and roast on the top shelf until soft, 10-12 mins.

a)Meanwhile, zest and halve the lemon. Halve, peel and thinly slice the red onion.
b) Pop the chicken into a bowl with the lemon zest, harissa paste, half the yoghurt and a drizzle of oil.
c) Season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

a)Trim the baby gem then separate the leaves.
b) Trim and finely slice the radishes.
c) Pop the lettuce and radishes into a bowl and set aside.

a) Heat a large frying pan on medium-high heat. Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 4-5 mins.
b) Add the onion to the pan and cook until the onion is soft and the chicken is cooked through, 4-5 mins.
c) Once the veg is roasted, remove the garlic from the foil then pop into a small bowl and mash with a fork. Add the pepper to the chicken pan and keep warm on a low heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Add the remaining yoghurt to the garlic bowl with a squeeze of lemon juice). Season with salt and pepper. Mix together and set aside.
b) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

a) Divide the warmed naans between your plates.
b)Top with the chicken and drizzle over the garlic yoghurt.
c) Serve with the salad alongside with the french dressing drizzled over. Enjoy!