• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Cut brown onion and tomato into thick wedges. Cut beetroot into small chunks. Roughly tear kale leaves, then discard the stems. Set kale aside. • Place carrot, onion, tomato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until almost tender, 15-18 minutes. • Remove veggies from oven. Add kale and a pinch of salt to the tray. Gently toss to combine. Return to oven to roast until tender, a further 5-8 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small heatproof bowl.

• Add Greek-style yoghurt to garlic oil mixture. • Stir to combine, then season to taste. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken steaks, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

• Add a drizzle of the white wine vinegar to the tray with the roast veggies. • Gently toss to combine. Season to taste.

• Slice Aussie-spiced chicken. • Divide roast veggie toss between plates. Top with chicken (plus any resting juices!). • Spoon garlic yoghurt over chicken. Sprinkle with pine nuts to serve. Enjoy!