Ras El Hanout Chicken & Mixed Grain Salad

• Meanwhile, thinly slice carrot into half-moons. Thinly slice leek. Finely chop garlic. Drain and rinse lentils (see ingredients). • Cut chicken breast strips into bite-sized chunks. • In a medium bowl combine chicken, ras el hanout, the salt and a drizzle of olive oil.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and leek, tossing until tender, 4-5 minutes. • Add garlic and vegetable stock powder and cook until fragrant, 1-2 minutes. Transfer to a large bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Remove from heat, then add the honey and toss to coat, 1-2 minutes.

TIP: The chicken will char a little in the pan, this adds to the smokey flavour!

• To the bowl with the veggies, add the quinoa and millet, baby spinach leaves, lentils and a drizzle of white wine vinegar and olive oil. Season to taste.