• Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot into half-moons. • Finely chop cucumber. • Drain haloumi and pat dry. • In a medium bowl, combine mild North Indian spice blend, haloumi, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • In the last 2 minutes of carrot cook time, add haloumi and cook until golden brown, 1-2 minutes each side. • Stir in tandoori paste, until combined, 1 minute. TIP: The seasoning will char in the pan, this adds to the flavour!

• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori haloumi & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!