Mumbai Yoghurt Chicken & Roast Veggie Salad

• While the veggies are roasting, thinly slice onion. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the pickling liquid with just enough water to cover the onion, then stir to coat. Set aside.

• Heat a large frying pan over a medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). • Meanwhile, combine some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the salt, Mumbai spice blend and a drizzle of olive oil in a second small bowl. • When the chicken has 2 minutes cook time remaining, add the yoghurt mixture to the pan and turn chicken to coat. Remove from heat and set aside.

TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, thinly slice herb leaves. • Add herbs, the remaining yoghurt and a splash of water to the garlic oil. Stir to combine and season to taste. Drain the pickled onion. • Add salad leaves and pickled onion to the tray with roasted veggies and gently toss to combine. Season to taste.

TIP: Add less pickled onion if you're not a fan!