• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Melt the butter in the microwave.

• Divide prepped veggies between two lined oven trays. • Add the melted butter, Aussie spice blend and a drizzle of olive oil. Season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!

• Meanwhile, finely chop garlic. Cut chicken breast into strips. In a shallow bowl, combine the plain flour, garlic & herb seasoning and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and garlic. • Dip chicken strips into flour mixture, followed by egg and finally into panko. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When the oil is hot, cook chicken, in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the chicken doesn't stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• Combine roast veggies on one tray. Add mixed salad leaves to tray. • Toss to combine. Season to taste.

• Divide crumbed garlic and herb chicken tenders and spiced roast veggies between plates. • Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Add the finishing touch by dolloping over the mayonnaise!