1.) Preheat your oven to 220°C/200°C fan. Slice the plum tomatoes and pop them into a baking dish. Cut the chicken breasts into small bite-sized pieces, add them to the dish and coat everything in the harissa paste. Bake for 20-25 minutes, or until the chicken is cooked through.
2.) While the chicken is cooking, make the flatbread dough. Add the flour, Greek yoghurt and sea salt to a mixing bowl and mix everything together until it forms a dough, then bring it into a ball. Set aside to rest for 15 minutes while you prepare the hummus.
3.) Drain the chickpeas, keeping the liquid to one side for later. Add the chickpeas to a food processor along with the Smoked Chilli PB, garlic, lemon juice, salt and black pepper. Blend until smooth and creamy and with the motor running, slowly add a little water or reserved chickpea liquid until the hummus reaches your preferred consistency. Give it a taste and adjust as needed with an extra squeeze of lemon juice, a pinch of salt and pepper, or a little more Smoked Chilli PB. Set aside until you're ready to serve.
4.) Lightly flour a clean work surface and divide the dough into two equal sized balls. Using a rolling pin, roll each ball out into a flatbread.
5.) Heat a little oil in a frying pan over a medium heat. Cook each flatbread for around 1-2 minutes on one side, until golden brown spots start to appear, then flip and cook the other side. Set aside while you get everything ready to serve.
6.) Place a flatbread on each plate and spread over a generous helping of your Smoked Chilli PB hummus. Top with the harissa chicken and roasted tomatoes, followed by a handful of pickled onions. Mix a few sprigs of fresh dill into the kefir yoghurt, then drizzle generously over the top. Finish with a few extra sprigs of dill and get stuck in!
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