Double Chermoula Chicken & Roast Veggie Toss

• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water. • Season with pepper, then add chicken thighand toss to coat.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook the chicken, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded).

TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, zest lemon to get a pinch, then slice into wedges. • Roughly chop baby spinach leaves. • In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper. • In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.