a) Preheat your oven to 220°C/200°C fan/gas mark 7. Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

b) Meanwhile, halve, peel and thinly slice the red onion. Halve any large cauliflower florets.

c) Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. 

d) Spread the cauliflower, chickpeas and half the onion onto a large baking tray. TIP: Use two baking trays if necessary. Sprinkle with the tandoori masala mix. Drizzle with oil, season, then toss to coat.

e) When the oven is hot, roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.

a) Meanwhile, pop the remaining sliced onion into a small bowl.

b) Add half the cider vinegar and sugar for the pickle (see pantry for amount).

c) Add a pinch of salt, mix and set aside to pickle.

a) Halve the red chilli lengthways, deseed, then finely chop. 

b) Cut the tomato into 1-2cm chunks.

c) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

a) In a small bowl, combine half the chilli (add less if you'd prefer things milder), yoghurt, remaining cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).

b) Season the dressing with salt and pepper.  

a) Once the veg has roasted, add the apricot jam and stir to evenly coat. Allow to cool slightly. 

b) In a large bowl, combine the roasted veg with the lettuce, tomato, pickled onion and yoghurt dressing. 

a) Divide the salad between bowls. Slice the chicken widthways and serve on top.

b) Top with the remaining chilli to finish.