a) Preheat your oven to 220°C. Peel the garlic cloves, and pop into foil with a drizzle of oil and scrunch to enclose it. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Pop the garlic and pepper on a baking tray, drizzle with oil and season with salt and pepper. d) Roast in your oven until soft, 10-12 mins.

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

a) Trim the root from the baby gem lettuce 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. b) Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 4-5 mins. c) Add the red onion to the chicken pan and cook until the onion is soft and the chicken is cooked through, 4-5 mins. d) Once the garlic is roasted, transfer to a board and mash with the back of a fork until smooth. e) Stir the pepper into the chicken mixture. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Pop the remaining yoghurt into a small bowl with the mashed roasted garlic, half the lemon juice and season with salt and pepper. Mix together and set aside. Pop the naans onto a baking tray and put in the oven until warmed through, 2-3 mins. Add the remaining lemon juice and olive oil (see ingredients for amounts) to the salad. Season with salt and pepper and mix together.

Divide the warmed naans between your plates. Top with the chicken and drizzle over the roasted garlic yoghurt. Serve with the salad alongside. Enjoy!