• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Place a large pan over medium-high heat with a drizzle of oil. 
• Toss the chicken with a drizzle of oil, the ras-el-hanout and a pinch of salt and pepper.

TIP: You can also dry-fry the tortillas in a pan if you prefer.

• Once the pan is hot, add the chicken. 
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

• Meanwhile, drain and rinse the kidney beans in a sieve.
• Mash the beans with a fork (or a potato masher). 
• Zest and juice half the lemon (double for 4p).
• Mix half the lemon juice with the beans and season to taste with salt and pepper.
• Quarter, core and thinly slice the apple (peeling optional).

• Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.

• Just before serving, toss the salad leaves and apple slices with a drizzle of oil, the remaining lemon juice and the lemon zest. Season to taste with salt and pepper.
• To assemble your tacos, divide the warmed tortillas between plates. 
• Spread a spoonful of yoghurt over each then sprinkle salt and chilli flakes (use less if you don't like spice).
• Top with some dressed salad leaves, the chicken and beans.

• Serve the chicken tacos alongside the remaining salad.
• Top with a sprinkling of pumpkin seeds.