• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut half the carrot into bite-sized chunks. • Place cauliflower and chopped carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. • Meanwhile, finely chop garlic. Roughly chop salad leaves. Grate the remaining carrot.

• Heat a large frying pan over medium-high heat. Toast slivered almonds (see ingredients), tossing, until golden, 3-5 minutes. Transfer to a bowl. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add chicken and turn to coat. • Return the frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. Add the water, grated carrot and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. • Fluff up with a fork, then stir through the roasted veggies and salad leaves.

• Slice mild Indian chicken. • Divide roast veggie couscous between bowls. Top with chicken and dollop with Greek-style yoghurt. • Sprinkle over toasted almonds to serve. Enjoy!