• Preheat oven to 220°C/200°C fan-forced. • Roughly chop capsicum. Mince garlic. • Place capsicum, peeled & chopped pumpkin and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh, turning to coat. • When the veggies have 15 minutes remaining, transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 14-16 minutes.

• To the tray with the roasted veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine. • In a small bowl, combine remaining yoghurt and minced garlic. Stir to combine

• Slice chicken. • Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds and top with a dollop of garlic yoghurt to serve. Enjoy!