Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut each beetroot into about 8 wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

Pop the wedges onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Place the chicken breasts alongside the beetroot. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, roast the chicken and beetroot on the top shelf until soft and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, drain and rinse the chickpeas in a sieve, then pop them onto a plate lined with kitchen paper. Using another piece of kitchen paper, dry them really thoroughly. 

Spread the chickpeas onto one side of another baking tray and drizzle some oil over. 

Sprinkle over the roasted spice and herb blend and season with salt and pepper. Toss together, then roast on the middle shelf of your oven until crispy, 18-20 mins. 

Meanwhile, trim and halve the radishes. Tear the ciabatta into roughly 2cm chunks.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Quarter the lemon. 

Halve the tomatoes, then cut each half into 4-5 wedges.

When the chicken, beetroot and chickpeas are about halfway through cooking, remove both trays from the oven. 

Add the radishes to the beetroot and toss together with another drizzle of oil. 

Add the ciabatta to the other side of the chickpea tray. Drizzle with oil, season with salt and pepper and toss to coat well. 

Pop both trays back into the oven, the veg on the top shelf and the ciabatta and chickpeas on the middle shelf. Continue to roast everything until the veg is tender and the croutons and chickpeas are crispy, 10-12 mins. 

Meanwhile, in a large bowl, combine the harissa paste, honey and olive oil for the dressing (see pantry for both amounts). 

Add a good squeeze of lemon juice, half the mint and season with salt and pepper. Add the tomato wedges and mix well.

Once everything's finished roasting, add the beetroot, radishes, croutons, chickpeas and rocket to the dressing bowl and toss together. Taste and add more lemon juice, salt and pepper if needed. Set the chicken aside.

Dollop a spoonful of houmous on the side of each serving bowl. Using the back of a spoon, gently spread it into a smooth crescent shape along the edge of the bowl.

Pile on the salad in the centre and sprinkle over the remaining mint to finish. Top with the chicken.

Serve any remaining lemon wedges on the side for squeezing over.