• Preheat oven to 240°C/220°C fan-forced. In a large frying pan, melt the butter over medium heat. • Roughly tear kale leaves, then discard stems. • Place carrot & zucchini mix and chopped potato on a lined oven tray. Top with melted butter, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine. Roast until tender, 20-25 minutes. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.

• In a medium bowl, combine chicken tenderloins, Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Season. • Roughly chop mint. In a small bowl, combine remaining yoghurt and mint. Season to taste. Little cooks: Take charge by combining chicken with spice blend and yoghurt!

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and cook, turning occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Add a drizzle of the white wine vinegar to the roasted veggies. Season, then toss to combine. • Divide Mumbai yoghurt chicken and roasted veggie medley between plates. Serve with mint yoghurt. Enjoy!