Add ½-1 tsp harissa paste to a medium-sized bowl or dish (harissa is very spicy, so use as much or as little as you prefer). Add 2 tsp olive oil and a pinch of salt and stir to mix. Add the chicken breast mini fillets and turn to coat the chicken in the spicy oil. Set aside to marinate for 10 mins.

Meanwhile, peel and thinly slice the red onion, and pop it into a salad bowl. Grate or pare the zest from the lemon and set aside. Squeeze the juice from half the lemon into the bowl with the onion. Add a generous pinch of salt and scrunch together with your hands for 1-2 mins. Set aside to pickle.

Fill and boil your kettle. Line a baking tray with foil and preheat your grill to high. Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Swirl with a fork, cover the bowl with a plate then set aside for 10 mins to soak. The couscous will absorb the water and become tender.

Peel and grate or crush the garlic. Pop it into a small bow and squeeze in the juice from the remaining lemon half. Add the tahini, honey and a pinch of salt and pepper. Stir together to make a thick paste, then add 2-4 tbsp cold water and stir till you have a smooth dressing. Taste and adjust the seasoning if needed.

Lay the marinated chicken on the baking tray and slide under the grill. Cook for 12-14 mins, turning halfway through, till the chicken is lightly charred and cooked through – if you slice into the thickest piece of a fillet, there should be no pink.

Scoop half the red onion out of the bowl and set aside. Drain any excess water off the couscous and add it to the remaining red onion in the salad bowl. Add the lamb’s lettuce, toss to mix and divide between 2 warm plates . Top with the grilled chicken, drizzle over the honey and tahini dressing and top with the remaining pickled onion and lemon zest to serve.