Roast Beetroot, Chicken & Chermoula Couscous Salad

• Meanwhile, grate carrot. Finely chop garlic. Slice lemon into wedges. • In a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer chicken to a second lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 2-3 minutes. Add garlic and chermoula spice blend and cook until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• In a small bowl, combine harissa paste, Greek-style yoghurt and a splash of water. Season to taste.

• Once couscous is done, add spinach and rocket mix, flaked almonds, a squeeze of lemon juice and some marinated goat cheese oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine.