• Preheat oven to 220°C/200°C fan-forced. • Cut brown onion into wedges. • Place onion, peeled & chopped pumpkin and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt. Add chicken thigh, tossing to coat. • When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until golden, 2-3 minutes each side (depending on thickness). • Transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 8-12 minutes.

• To the tray with the roast veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine.

• Slice chicken. Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds. Serve with remaining yoghurt. Enjoy!