• Set your air fryer to 200°C. In a medium bowl combine cauliflower florets with a drizzle of olive oil and a pinch of salt and pepper. • Place veggies into the air fryer basket and cook for 6-8 minutes. Allow to cool slightly. No Air fryer? Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower. Add cauliflower and trimmed green beans to pan and cook, until softened and browned, 4-5 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Cook in batches if your pan is getting crowded. • Remove pan from heat, then return all chicken, add tandoori paste and the water (for the sauce), turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is cooking, boil the kettle. Slice lemon into wedges. • To a large bowl, add couscous and chicken stock. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork.

• To bowl with couscous, add spinach and rocket, green beans, cauliflower, a generous squeeze of lemon juice and olive oil. Toss to combine and season to taste. • Divide cauliflower couscous salad between bowls. Top with tandoori chicken and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy!