• 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.

• While the veggies are roasting, finely chop garlic.
• In a medium bowl, combine chermoula spice blend, the salt, garlic, half the Greek-style yoghurt and a drizzle of water.
• Season with pepper, then add chicken thighand toss to coat.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. 
• Cook the chicken, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded).

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.

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