Cumin Chicken with Farro, Beetroot and Walnut Yoghurt

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Dice beetroot 1cm; cut broccoli into very small florets; roughly chop walnuts.
2. Toss beetroot on prepared tray with a drizzle of oil. Season and roast in oven for 10 minutes. After 10 minutes add broccoli to tray and return to oven to roast for a further 10 minutes, until tender.
3. Cook farro in pot of boiling water for about 12 minutes, until tender with a slight bite. Drain well. Combine all dressing ingredients in a large bowl and add cooked farro. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and sprinkle over cumin.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side (depending on thickness) until cooked through. Set aside to rest, covered for 3-4 minutes.
5. While chicken cooks, combine walnuts, yoghurt and salt in a small bowl and set aside. When vegetables are cooked, add to bowl with farro and dressing. Add spinach and crumble in feta. Season and toss well. Thinly slice chicken against the grain, reserving any resting juices.
6. To serve, divide farro with roasted vegetables between plates and top with slices of cumin chicken. Drizzle over any resting juices and dollop with walnut yoghurt.