• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 1cm wide wedges (no need to peel).
• Pop the wedges onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Halve the pepper and discard the core and seeds. Slice into thin strips. 
• Trim the carrot, quarter lengthways and chop widthways into small pieces (unpeeled). 
• Halve, peel and slice the onion into 2cm wedges. 
• Place a large pan over high heat with a drizzle of oil.
• Fry the carrot, pepper and onion until slightly charred, stirring occasionally, 5-7 mins. Season with cumin, salt and pepper. Remove from the pan. Cover to keep warm.

• Meanwhile, lay the chicken breast out on a board.
• Place your hand on top and carefully slice from thicker end to thin point until there are 2cm left (don't slice all the way through).
• Open it up like a book. Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Return the pan to medium heat with another drizzle of oil. 
• Once the oil is hot, lay the chicken into the pan and season with salt and pepper.
• Fry until browned on the outside and cooked through, 3-6 mins each side. 
• Once cooked, transfer to a plate and allow to rest for 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, mix the yoghurt with the harissa in a small bowl.
• Season to taste with salt and pepper.
• Thinly slice the chicken.

• When everything is ready, plate up the sliced chicken.
• Serve the potato wedges and cumin veg alongside.
• Finish with a generous dollop of the harissa yoghurt.