Middle Eastern Harissa Pumpkin & Chicken Bowl

• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli stalks lengthways. Roughly chop roasted almonds. • Cut chicken breast into 2cm chunks. Season with salt and pepper. • In a small bowl, combine plant-based mayo and garlic dip. Set aside.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Remove from heat.

• Transfer garlicky baby broccoli to the couscous, along with baby spinach leaves and a drizzle of white wine vinegar. Season to taste and stir to combine.