• Preheat oven to 240°C/220°C fan-forced. Cut carrot, zucchini and red onion into bite-sized chunks. • Cut beetroot into small chunks. Halve snacking tomatoes. • Place carrot, zucchini, onion and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool. TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 15 minutes remaining, in a large bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken thigh, toss to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes (depending on thickness). • In the last minute, add the butter, turning to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To the tray with the roasted veggies, add the baby spinach leaves, tomatoes and golden goddess dressing. Gently toss to combine and season to taste.

• Slice the chicken. • Divide the roast veggie toss and chermoula chicken between bowls. • Dollop over garlic sauce and sprinkle over flaked almonds to serve. Enjoy!