• Rinse freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain and rinse. TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, grate carrot. Roughly chop tomato and baby spinach leaves. Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins, season with salt and toss to combine.

• When the freekeh has 5 minutes remaining, heat a large frying pan over medium-high, with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove from heat, then add the honey and toss to coat. Transfer to a plate. • Return pan to medium heat with a drizzle of olive oil. Add garlic paste and cook until fragrant, 1 minute. Return freekeh to the pan with a pinch of salt and stir to combine. TIP: Chicken is cooked through when it's no longer pink inside.

• Gently stir carrot, tomato, baby spinach and a drizzle of the white wine vinegar through freekeh. Season to taste. • Divide freekeh salad between bowls. Top with Mumbai chicken. • Spoon over mint yoghurt and garnish with roasted almonds to serve. Enjoy!