Chicken Shawarma Plate

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ to medium-high (if using). In a small bowl, mix together first measure of shawarma spices, water, vinegar and oil. Toss cauliflower and onion with mixture on prepared tray and season with salt. Roast for about 15 minutes. Drain and rinse chickpeas. Once cauliflower has cooked for 15 minutes, toss through chickpeas and cook a further 5 minutes, until heated.
2. While cauliflower is cooking, place bulgur in a medium, heat-proof bowl with a pinch of salt. Cover with boiling water and a plate and leave for 15-18 minutes, until tender. Drain well through a sieve and return to bowl.
3. Pat chicken dry and combine in a medium bowl with all other chicken shawarma ingredients (except oil). Toss to combine and coat chicken. Leave to marinate for a few minutes (or overnight).
4. Heat measure of oil in a medium fry-pan on medium heat. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest for 2-3 minutes before slicing thickly on an angle.
5. While chicken cooks, whisk tahini, honey and yoghurt in a small bowl. Grate cucumber and add to bowl. Season to taste and toss to combine.
6. Roughly chop olives and juice lemon and add to bowl with drained bulgur, along with spinach, cauliflower mix, vinegar and chopped herbs. Toss to combine and season to taste.
7. TO SERVE spoon bulgur, chickpeas and cauliflower onto plates with chicken shawarma and any resting juices. Dollop over tahini cucumber yoghurt.