Mediterranean flatbreads

Preheat the oven to 220°C, gas mark 7. In a large bowl, toss the pepper and red onion with the oil and harissa seasoning, plus a pinch of salt. Spread over a large baking tray and roast for 10 minutes. Stir the vegetables, then add the chick’n pieces to the tray. Roast for a final 10 minutes.

Remove the baking tray from the oven, add the flatbreads, then return to the oven for a couple of minutes. Meanwhile, in a small bowl, mix the non-dairy yogurt alternative and garlic; season.

Arrange the warm flatbreads on plates and divide the shredded cabbage and sliced tomatoes between them. Top with the vegetables and chick’n pieces, then spoon over the non-dairy yogurt mixture. Scatter over some parsley, if liked, then serve