• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into small chunks. • Slice red onion into thick wedges.

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine caesar dressing, mayonnaise and grated Parmesan cheese (save a pinch for garnish!) in a small bowl. • Season to taste.

• When the veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins. Season, then toss chicken to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, thinly slice tomato into wedges. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato and mixed salad leaves. Toss to coat.

• Divide garlicky chicken, roast veggies and salad between plates. • Drizzle caesar-style sauce over chicken and salad. • Sprinkle walnuts and reserved Parmesan over salad to serve. Enjoy!