Preheat the oven to **220°C/200°C fan-forced**. Chop the **sweet potato** (unpeeled) into 1 cm cubes. Cut the **cauliflower** into very small florets and roughly chop the stalk. Slice the **red onion** into 1 cm wedges. **TIP:** Cutting the veggies to the correct size ensures they cook in the allocated time. Peel and finely chop the **garlic.**

Add the **sweet potato**, **cauliflower**, **red onion** and **garlic** to the oven tray lined with baking paper. **Drizzle** with **olive oil** and add **1/2** the **salt (see ingredients list)** and a **pinch** of **pepper**. Toss to coat and bake for **25 minutes**, or until golden and tender.

While the veggies are baking, place your hand flat on top of the **chicken breast** and use a sharp knife to slice through horizontally to make two thin steaks. Combine the **Souk Market spice blend** and the **remaining salt** in a medium bowl. Season with a **pinch** of **pepper**. Add the chicken steaks and a **drizzle** of **olive oil** and toss to coat the chicken. Set aside.

In a small bowl, combine the **Greek yoghurt, water (see ingredients list)** and a **squeeze** of **lemon juice (2 tsp for 2 people / 1 tbs for 4 people). TIP:** Add as much or as little lemon juice as you like, depending on your taste. Season with a **pinch** of **salt** and **pepper** and mix well.

When the veggies have **10 minutes** of cook time remaining, heat a **drizzle** of **olive oil** in a medium frying pan over a medium-high heat. Add the **chicken steaks** and cook for **3-5 minutes** on each side (depending on thickness), or until cooked through. **TIP:** The chicken is cooked when it is no longer pink inside. While the chicken is cooking, pick and finely chop the **parsley** leaves. When the veggies are cooked, transfer to a large bowl and toss together with the **baby spinach leaves**.

Divide the roast veggie medley between plates and top with the Casablanca chicken. Drizzle over the citrus yoghurt and garnish with the parsley.