• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato and zucchini into 1cm chunks.
• Cut beetroot into 1cm chunks.
• Slice red onion into 2cm wedges.

• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, slice chicken breast into thin strips. Finely chop the garlic. 
• In a medium bowl, combine the chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water. Season with pepper, then add the chicken breast and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour!
TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, zest lemon to get a pinch, then slice into wedges.
• Roughly chop baby spinach leaves.
• In a small bowl, combine the lemon zest, remaining yoghurt and water. Season with saltand pepper.
• In a large bowl, add baby spinach, currants and roasted veggies. Toss to combine.

• Roughly chop parsley leaves.
• Divide roast veggie toss between plates. Top with chermoula chicken and drizzle over the lemon yoghurt.
• Sprinkle with flaked almonds. Serve with any remaining lemon wedges. Enjoy!