Heat the oven to 200C/fan 180C/gas 6. Put the veg on a baking tray
and spritz with oil. Season and roast for 15 minutes.
Slash each chicken breast four times and rub over the harissa.
Take the veg out of the oven and turn over. Add the chicken to the
veg tray and cook for 18-20 minutes until cooked through. Cool. Tip
just the vegetables and any cooking juices into a bowl and add the
cooked bulgar wheat. Add the herbs, season, and toss.
Put the salad in two containers. Slice the chicken and sit on top.
Spoon over the yoghurt and add lemon wedgesto serve.