Preheat your oven to 220°C.

Start by spatchcocking the chicken. Use a strong pair of kitchen scissors to cut along either side of the spine, from the neck to the tail, and remove (keep it for stock!).

Now flip the chicken over and press down on the breast to flatten. Mix the spices with 2 tbsp of oil and rub all over the chicken along with plenty of salt.

Cut the peppers and tomatoes into roughly two-inch pieces and add to a roasting dish. Season well with salt and a drizzle of olive oil, then place the spatchcocked chicken on top.

Place into the oven and roast for 35 mins, until the juice of the chicken run clear when pierced with a knife.

Meanwhile, mix the yoghurt, tahini, juice of half a lemon and a big pinch of salt in a small bowl. Now add water, 50ml at a time until you have a mix the consistency of double cream. Set aside.

Separate the flatbreads into two layers and cut them into roughly two-inch square pieces, place onto a roasting tray and drizzle with a generous glug of olive oil and a pinch of salt. Mix well and set aside.

Once the chicken is cooked, remove it from the oven and set it aside to cool until you’re able to handle it.

While the chicken cools, toast the bread in the oven for about 6 or 7 mins until golden brown and crunchy. Remove and toss with the za’atar while still warm.

Shred the chicken into a bowl and mix with 3 tbsp of the roasting juices along with the sumac, juice of a lemon and the pomegranate molasses.

Assemble the dish by spreading a layer of the tahini yoghurt, topping with half of the tomatoes and peppers, half of the crispy bread and a good layer of chicken.

Repeat with a second layer of yoghurt, tomatoes and peppers, bread and chicken, then finish with a final drizzle of yoghurt and the fresh herbs.