1 tsp garlic granules
1 garlic clove, finely grated
1 lemon, juice only
handful fresh flatleaf parsley leaves, finely chopped
300g jar roasted red peppers
250g/9oz red cabbage, finely shredded
500g/1lb 2oz cooked Puy lentils (from a pouch or tin)
1 tsp dried chilli flakes
200g jar mixed vegetable pickles (such as turnip, carrot, cucumber or cauliflower)
1 tbsp tahini
10 grinds black pepper
½ tsp ground cardamom
½ tsp ground cinnamon
1 tsp coriander seeds
1 tbsp rose harissa paste
½ tsp grated fresh nutmeg
2 tbsp olive oil
1 tbsp olive oil
1 tsp dried oregano
salt
4 tbsp Greek-style yoghurt
800g–1kg/1lb 12oz–2lb 4oz chicken thigh fillets, skin removed
pitta breads, toasted, to serve (optional)