Method:
1 Heat oil in a frying pan over medium heat, add the carrots, rosemary, bay leaves, thyme and garlic, cook for 3-4 minutes or until the carrots are tender, season with salt and pepper.
2 Heat a char-grill pan over medium heat, drizzle both sides of chicken with oil and cook for 4-5 minutes on each side or until cooked through, season with salt and pepper. Set aside to rest then slice.
3 Using a mortar and pestle pound chilli, mustard seeds and cumin seeds, squeeze in the lemon juice and add the basil, add a pinch of salt and pound to make a paste. Transfer to a bowl and stir in the yoghurt.
4 Plate the carrots, top with chicken and snow peas sprouts, spoon over the yoghurt to serve.