Garlicky Chicken & Haloumi Freekeh Bowl

• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice turnip (see ingredients) and baby leaves. Cut haloumi into 1cm-thick slices. • In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

• When the freekeh has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side.

TIP: Chicken is cooked when it's no longer pink inside.

• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.