Moroccan Chicken & Freekeh Roast Veggie Salad

• Meanwhile, boil the kettle. Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiled water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Add vegetable stock powder and cook, stirring to combine. Remove from heat and set aside.

TIP: Freekeh is cooked when it has softened but still retains some bite.

• While the freekeh is cooking, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste. Set aside.

• Finely chop garlic, then set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • In the last minute, add the butter and garlic, gently turning chicken to coat.

• While the salmon is cooking, roughly chop parsley (reserve some for garnish!) • To the saucepan with the freekeh, add roasted veggies, the lemon zest, parsley and a drizzle of olive oil. Gently stir to combine. Season to taste.