Spiced Chicken & Tandoori Roasted Pumpkin

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Grate the carrot (unpeeled). Pick and finely chop the mint leaves.

In a medium bowl, combine the garlic, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.

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 plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Set aside. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine 1/2 the cucumber, 1/2 the mint and the remaining Greek yoghurt in a small bowl. Season with salt and pepper. Set aside. In a second medium bowl, add the carrot, baby spinach leaves, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.