Beef & Spiced Chickpea Buddha Bowl

• Meanwhile, roughly chop baby spinach leaves. Drain chickpeas (see ingredients). • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and mild North Indian spice blend (see ingredients), tossing, until warmed through, 2-3 minutes. Transfer to a bowl. • Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, return all beef to the pan, then add the honey and toss to coat.

• Meanwhile, combine shredded cabbage mix, baby spinach, a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.