• In a medium 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 boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until melted and combined. Set aside. TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, cut white turnip and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place turnip, carrot and beetroot on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.

• In a medium bowl, combine chicken breast strips, chermoula spice blend (see ingredients), a drizzle of olive oil and pinch of salt and pepper. • When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

• To the freekeh, add roasted veggies, a drizzle of white wine vinegar. Toss to combine. • Divide roast veggie freekeh between bowls. Top with chermoula chicken (plus any resting juices!). • Dollop with mint sauce and drizzle over Greek-style yoghurt to serve. Enjoy!