• Finely chop garlic. Roughly chop baby spinach leaves. Zest lemon to get a good pinch and cut in half. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Sri Lankan spice blend, a generous pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer the garlic oil mixture to a large bowl. • To the bowl with the garlic oil, add apricot sauce (see ingredients), lemon zest, a squeeze of lemon juice and a splash of water. Season and stir to combine. • Add carrot noodles to the lemon dressing. Toss to coat and set aside.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss to combine.

• Meanwhile, add shredded cabbage mix and spinach to carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. • Top with glazed Sri Lankan chicken. • Top with mayonnaise and cashews. Tear over coriander. Enjoy!