This attention-grabbing dish has got you with its vibrant hues and Middle Eastern cues. Packed with goodness from lentils and cabbage to season-fresh veg and protein, this is the ideal spring bowl. If you have any leftover wraps lying around, snuggle this salad up inside them with your fave hot sauce.
Peel and crush garlic. Place chicken, ½ the garlic, smoky cumin and coriander blend and ½ the oil in a bowl. Season well with salt and pepper and set aside until ready to cook.
Thinly slice cabbage. Place cabbage, vinegar, a good pinch of salt and pepper in a bowl and set aside to slightly pickle.
Place remaining garlic, yoghurt and a pinch of salt and pepper in bowl and mix to combine.
Heat a frypan over medium heat. Add chicken and cook, turning halfway, for 8–10 minutes or until golden brown and cooked through. While chicken is cooking, continue with step 5.
Rinse and drain lentils. Cut tomato into wedges. Pick mint leaves from their stems. Roughly chop cucumber. Place lentils, tomato, mint and cucumber in a bowl with remaining oil, salt and pepper and mix well to combine.
Slice chicken. Divide lentil salad between bowls and top with chicken and pickled cabbage. Spoon over garlic yoghurt to serve.