Tip the rice into a small pan. Pour in 150ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.

Heat your grill to its highest setting. Finely grate the lemon zest into a medium bowl and squeeze in the juice from half. Finely grate in (or crush) the garlic cloves. Add 2 tsp baharat with 1 tbsp olive oil. Add a generous pinch of salt and pepper and mix. Add the chicken to the bowl and turn the chicken fillets over to coat them in the spices. Set to one side.

Peel and thickly slice 1 red onion. Cut 1 tomato into 6 wedges. Add to the bowl with the chicken. Line your grill pan or a baking tray with foil. Tip the chicken and veg on to the tray and spread them out into a single layer. When the rice has 15 mins left to cook, slide the tray under the grill. Turn the chicken and veg over half way through cooking.

While the rice and chicken are cooking, prepare your chopped salad. Thinly slice the remaining onion and squeeze over the remainig juice from the lemon. Add a good pinch of salt and scrunch together. Peel most of the skin from the cucumber (it can be bitter) and then roughly chop. Roughly chop the remaining tomatoes. Add the cucumber and tomatoes to the bowl with the onion. Roughly chop the mint leaves and add them to the bowl with a generous pinch of salt and pepper. Add 1/2 tbsp olive oil and gently toss everything together.

After 15 mins, remove the chicken from under the grill. It should be lightly charred and the veg softened. Check the chicken is cooked all the way through by cutting into the thickest part of one of the fillets. It should be opaque and no pink left. Cook a little longer if you need to.

Drain any excess water from the rice if necessary and divide it between a couple of plates. Top with the grilled chicken and veg. Serve alongside the chopped salald.