• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan over a medium heat, melt the butter. • Place chopped veggie mix and chopped potato on a lined oven tray. Top with melted butter and a drizzle of olive oil. Season with salt and pepper, then toss to combine. Roast until tender, 20-25 minutes.

• Meanwhile, combine Mumbai spice blend, a drizzle of olive oil and a small dollop of Greek-style yoghurt in a medium bowl. Add chicken tenderloins. Season, then turn to coat. Set aside. • Roughly chop mint. In a small bowl, combine remaining yoghurt and mint. Season to taste.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. • Add baby spinach leaves and a drizzle of white wine vinegar to roasted veggie tray. Season, then toss to combine. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it’s no longer pink inside.

• Divide Mumbai yoghurt chicken and roasted veggie toss between plates • Serve with mint yoghurt.