Harissa Chicken and Wedges

Meanwhile, halve the cherry tomatoes and peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with Middle Eastern spice, salt and pepper then toss to coat. Spread out in a single layer.Roast until tender, 20-25 mins and turn halfway through. 

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Place a large pan over medium-high heat with a drizzle of oil. 
When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, place onto a plate. Divide the harissa paste between the tops of the steaks and spread it out with a spoon. Cover with foil and leave to the side to rest. Put the red wine vinegar in a bowl and add 1 tbsp oil (double for 4p) and half the parsley. Season with salt and pepper. Mix and set aside.

Pop your pan back on high heat and add a drizzle of oil if the pan is dry. Add the tomatoes and garlic and fry for 2-3 mins. Remove from the heat and add the cooked carrots and dressing to the pan.Toss to coat.