Moroccan Spiced Chicken

While the beetroot is cooking, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, grate the cucumber (or finely chop if you prefer!). In a small bowl, combine the cucumber and Greek yoghurt. Season to taste with salt and pepper. Halve the cherry tomatoes (see ingredients list). Roughly chop the parsley. Place the cherry tomatoes and parsley in a bowl. Drizzle with olive oil, season with salt and pepper and toss to combine. Drain and rinse the lentils (see ingredients list).

Chop the chicken tenderloins into bite-sized pieces and place in a bowl with the ras el hanout. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning, until browned and cooked through, 4-5 minutes. Transfer to a plate and set aside to rest.

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

Stir the roasted beetroot and onion and the lentils through the rice. Roughly chop the roasted almonds.