Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and red onion into bite-sized chunks. Cut the beetroot into small chunks. Slice the cherry tomatoes in half.

Place the 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.

While the veggies are roasting, combine the chicken thigh, chermoula spice blend, a drizzle of olive oil and a pinch of salt in a large bowl. Toss to combine.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the 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!

When the roasted veggies have cooled a little, add the baby spinach leaves and cherry tomatoes to the oven tray and gently toss to combine.

Slice the chicken. Divide the roast veggie toss and chermoula chicken between bowls. Drizzle with the golden goddess dressing. Sprinkle with the slivered almonds and serve with the garlic sauce.