Preheat oven to 240°C/220°C fan-forced. Chop carrot and potato into small chunks. Slice onion into thin 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 ranch dressing, mayonnaise and most of the grated Parmesan cheese (save a pinch for garnish!) in a small bowl. Season to taste.

When veggies have 10 minutes remaining, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken tenderloins. Season, then turn 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. TIP: Chicken is cooked through when it is no longer pink inside.

While chicken is cooking, thinly slice cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber and mixed leaves. Toss to coat.

Divide garlicky chicken, roast veggies and salad between bowls. Drizzle sauce over chicken and salad. Sprinkle walnuts and remaining Parmesan over salad to serve.