• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Place carrot & zucchini mix with the chopped potato on a lined oven tray. Top with melted butter, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine. Roast until tender, 20-25 minutes.

• In a medium bowl, combine Mumbai spice blend, the Greek-style yoghurt and a drizzle of olive oil. Add chicken thigh and toss to coat.

• Transfer to lined oven tray with a drizzle of oil. • Bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. • Divide Mumbai yoghurt chicken and roasted veggie toss between plates. Dollop with yoghurt dressing to serve. Enjoy!