• Rinse the freekeh. In a large 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 the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. Drain, rinse and set aside. • Finely chop garlic. Return the pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Return freekeh to the pan with a pinch of salt and stir to combine.

• Meanwhile, roughly chop cucumber, tomato and baby spinach leaves. Pick and thinly slice herb leaves. • In a small bowl, combine herbs and Greek-style yoghurt. Season to taste and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken breast strips, season with salt and toss to coat.

• When the freekeh has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Cooking meat in batches over a high heat helps it stay tender.

• Gently stir cucumber, tomato, baby spinach and a drizzle of white wine vinegar through the freekeh. Season to taste. • Divide freekeh salad between bowls. Top with Mumbai spiced chicken. • Spoon over herby yoghurt and garnish with roasted peanut & cashew mix to serve. Enjoy!