Chargrilled chicken with halloumi, flatbread and houmous

To make the flatbread, mix all the ingredients together in a bowl, bring together to form a dough then knead gently for 2 minutes. Split the mixture into 4 evenly-sized balls and, using plenty of flour, roll out to 2mm thick. Heat a griddle pan on a high heat until almost smoking and cook the flatbreads for 30-45 seconds on each side. The bread should be cooked but not overly crispy. When cooked, place on a wire rack to cool. The flatbreads can be stored in an airtight container if making in advance.

To make the houmous, place all the ingredients in a food processor, season with salt and freshly cracked black pepper and blitz to a smooth paste. Use a spatula to scrape down the sides and blend again to ensure no lumps. Set aside.

To cook the chicken, put the thighs in a mixing bowl and sprinkle on the ras el hanout and olive oil, season with salt and freshly cracked black pepper and mix ensuring the spices fully coat the thighs. Heat a griddle pan over a medium heat and when really hot add the thighs. Cook for 2 minutes before turning – this will give you great colour and flavour from the griddle pan. Continue turning every 2 minutes for a total of 8-10 minutes. Check with a meat thermometer that you have reached a core temperature of 75°C in the thickest part of the chicken. When cooked, transfer to a dish to rest whilst you char the halloumi. Using the same pan, char the halloumi for 90 seconds on each side.

To serve, warm the flatbreads in a hot oven for about 30 seconds, spread over a generous topping of smoked garlic houmous, add some lamb’s lettuce and sprinkle over the pomegranate seeds. Slice the chicken thighs and place on top. Drizzle with olive oil.