Preheat your oven to 220°C/200°C fan/gas mark 7. Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper. 

Halve and peel the red onion, then cut each half into 4-5 wedges. Halve the tomatoes and cut into thin wedges. 

Spread the chickpeas, tomatoes and onion out on a large baking tray. Drizzle with oil and sprinkle over half the smoked paprika. Season with salt and pepper, then toss to coat evenly. 

When the oven is hot, roast on the middle shelf until crispy, 16-18 mins. Turn halfway through. 

Sandwich each chicken breast between two pieces of baking paper or cling film. 

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan and cook until browned, 3-4 mins each side.

While the chicken fries, finely crush the flaked almonds in the unopened sachet using a rolling pin.

Peel and grate a third of the garlic (or use a garlic press).

In a small bowl, combine the sun-dried tomato paste, crushed almonds, grated garlic, breadcrumbs, olive oil for the crumb (see pantry for amount) and the remaining smoked paprika.

Season with salt, pepper and pinch of sugar (if you have any). Mix well into a thick paste.

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Once browned, lay the chicken onto a large baking tray, spread over the almond and paprika paste and press it onto the chicken.

Bake on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the garlic parcel to the tray and roast until soft, 10-12 mins.

Meanwhile, zest and half the lemon.

In a large bowl, combine half the lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt, pepper and a pinch of lemon zest and mix well.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In another small bowl, combine the roasted garlic and mayo (see pantry for amount). Season with salt and pepper. Mix together well to make your aioli.

When everything's ready, thinly slice the chicken widthways into 1cm thick slices. 

Toss the roasted veg and rocket through the dressing.

Share the roasted salad between serving bowls. Top with the crumbed chicken and drizzle over the garlic aioli.

Enjoy!