• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. • Add baby leaves and a drizzle of white wine vinegar and stir to combine.

• Meanwhile, finely chop cucumber. In a small bowl, combine cucumber and Greek-style yoghurt. Season with salt and pepper and set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add beef strips, season and toss to coat.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Remove from heat, then add apricot sauce. Toss to coat.

• Divide veggie couscous between bowls. • Top with apricot-glazed Mumbai beef strips. • Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!