NZ Chicken Shawarma Bowl

While the cauliflower is roasting, grate the carrot (unpeeled). Slice the lemon into wedges (see ingredients list). Cut the chicken breast into 2cm chunks. In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. Add the shredded red cabbage and season with a pinch of salt and pepper. Toss to combine.

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

In a medium saucepan, melt the butter with a drizzle of olive oil (to stop the butter from burning!) over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the water and the chicken stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

While the couscous is cooking, combine the ras el hanout, the salt, a pinch of pepper and a drizzle of olive oil in a medium bowl. Add the chicken and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.