• Preheat oven to 220°C/200°C fan-forced. • Thickly slice leek. Cut carrot into thick half-moons. • Place leek and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine chicken breast strips, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• When the veggies have 10 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add remaining garlic and cook, stirring, until fragrant, 1 minute. Season, then transfer to a large bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.

• Add roasted veggies, baby spinach, a pinch of salt and a drizzle of red wine vinegar and olive oil to the cauliflower rice. Season to taste.

• Divide roast veggie cauliflower rice between bowls. Top with herby beef and garlic yoghurt. Tear over herbs to serve. Enjoy!