Preheat the oven to 240°C/220°C fan-forced. Chop the carrot and potato into small chunks. Slice the red onion into thin wedges.

Place the 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.

While the veggies are roasting, combine the ranch 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 the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the chicken tenderloins. Season, then turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

Thinly slice the cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the cucumber and mixed salad leaves. Toss to coat.

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