• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

• Boil kettle. Roughly chop baby leaves. • Place couscous in a medium heatproof bowl with a generous pinch of salt. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While couscous is cooking, combine chicken thigh, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a lined oven tray. Top with onion chutney and roast until cooked through, 10-12 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Gently stir through baby spinach leaves, roasted veggies and a drizzle of white wine vinegar through couscous. Season to taste. • Divide roast veggie couscous between bowls. • Top with Mumbai chicken. • Spoon over any remaining sauce over chicken. Dollop over Greek-style yoghurt. Enjoy!