• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum, carrot and cauliflower into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.

• Cut chicken thigh into 2cm chunks. • 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, tossing to coat. • When veggies have 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Once hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• When roast veggies are slightly cooled, add baby spinach leaves to the oven tray. • Drizzle with white wine vinegar, then gently toss to combine.

• Divide roast veggie and spinach toss between plates. Top with Mumbai yoghurt chicken, spooning over any juices from the pan. • Serve sprinkled with crushed peanuts and a dollop of remaining yoghurt.