1

Soak 4 wooden skewers in a shallow dish of cold water for at least 10 minutes. Set aside. Put the lemon zest and juice, olive oil, thyme leaves and chilli in a small jug and whisk to combine.

2

Put the chicken, halloumi, pepper and courgette in a medium bowl, drizzle over the marinade and stir to combine, then cover with clingfilm and chill in the fridge for 2 hours.

3

Heat the grill to high. Thread the marinated ingredients onto the skewers, then grill for 10 minutes, turning halfway through, until the chicken is golden and cooked through.

4

Put the yogurt and harissa paste in small bowl and stir to combine. Serve the skewers with the harissa yogurt drizzled over, with the rocket leaves on the side.

5

To make the flatbreads, combine the flour and yogurt in a bowl until the mixture comes together. Turn the dough out onto a lightly floured work surface, gently knead for a couple of minutes, then divide into 4 even pieces. Roll out to a thickness of 5mm. Put a large, dry, nonstick frying pan over a high heat. Add the naan breads and cook for 2-3 minutes each side until lightly golden and puffed up; you’ll need to do this in batches.