Mediterranean-Style Veg W. Goats' Cheese & A Chicken Breast

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

Top, tail and slice your courgette[s] into discs

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

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

Peel and finely grate (or chop) your garlic

Drain and rinse your chickpeas

Roll your lemon[s] with your hand on a hard surface (to release more juice!) and cut in half

Add the courgette discs, chopped pepper, cherry tomatoes and drained chickpeas to a baking tray (or two!) and sprinkle over the grated garlic

Squeeze over the juice of half the lemon[s], add a generous drizzle of olive oil and a pinch of salt and pepper and put the tray[s] in the oven for 10-12 min or until the veg is lightly charred and juicy – these are your Mediterranean-style vegetables

Whilst the veg is in the oven, combine your natural yoghurt and goats' cheese and whisk together until fairly smooth

Add a grind of black pepper and give it a good mix up – this is your whipped goats' cheese

Meanwhile, cut your naan[s] in half on the diagonal, then add them to a baking tray (or two!) with a drizzle of olive oil and half your chilli flakes (can't handle the heat? Go easy!)

Put the tray[s] in the oven for 3 min or until the bread is hot – these are your chilli naans

Chop your parsley roughly, including the stalks

Chop the remaining lemon into 1 wedge per person