Mumbai Yoghurt Chicken & Roast Veggie Salad

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

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

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In a second small bowl, 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. When the chicken has 2 minutes cook time remaining, add the yoghurt mixture to the pan and turn the chicken to coat. Remove from the heat and set aside. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, thinly slice the mint leaves. Add the mint, remaining yoghurt and a splash of water to the garlic oil. Stir to combine and season to taste. Drain the pickled onion. Add the mixed salad leaves and pickled onion to the tray with the veggies and gently toss to combine. Season to taste. TIP: Add less pickled onion if you're not a fan!