Baharat Chicken & Spiced Rice Salad With Garlic Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Heat a large, wide-based pan (preferably non-stick) over a high heat with a generous drizzle of vegetable oil

Once hot, add your chicken breast strips to the pan with your baharat and a pinch of salt

Cook for an initial 5-6 min or until browned all over

Meanwhile, bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Wash your lettuce, then pat dry with kitchen paper and roughly shred

Chop your tomato[es] roughly

Add the shredded lettuce to a large bowl with your smashed cucumber and chopped tomato

Add your pomegranate molasses to the bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper

Give everything a good mix up – this is your dressed salad

Squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Once the chicken has browned, add the cooked brown long grain rice to the pan with your ground sumac, a generous pinch of salt and a generous splash of cold water

Give everything a good mix up and cook for 5-6 min or until the rice is warmed through and the chicken is cooked through (no pink meat!) – this is your baharat chicken & spiced rice

Tip: Add a splash of water if it is looking a little dry!

Add your natural yoghurt to a bowl with your roasted garlic paste, a small drizzle of olive oil and a pinch of salt and pepper

Stir it all together – this is your garlic yoghurt