Falafel Kebab W. Tahini Yoghurt, Harissa & Chips & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into thin chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

While the chips are cooking, peel and slice half your red onion[s] save the other half for another recipe

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, in a bowl mix the juice from half of your lemon with your sliced onions and set aside for later – this is your quick pickled onions

Add your falafel to one side of a separate baking tray

Put the tray in the oven for 5-8 min or until browned and warmed though

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and finely shred

Chop your tomato[es] into thin wedges

Peel and finely chop (or grate) your garlic

Add your tahini to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and mix until fully combined and smooth

Add your natural yoghurt, chopped garlic (not a fan of raw garlic? Just add a little!) a pinch of salt and a small squeeze of lemon juice, then stir it all together – this is your tahini yoghurt

Cut this remaining lemon[s] into wedges

Once the chips are almost done, remove the tray[s] from the oven and top the chips with your wholemeal pitta[s]

Return the tray[s] to the oven for 3-4 min or until warmed through