• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • 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.

• In a medium bowl, combine Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. • Add chicken thigh and toss to coat.

• Transfer chicken to a second lined oven tray, with a drizzle of olive oil. • Bake chicken until cooked through (when no longer pink inside), 14-16 minutes. • To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. • In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. TIP: The spice blend may char slightly on the tray, this adds to the flavour!

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. • Divide Mumbai yoghurt chicken and roasted veggie toss between plates. Dollop with yoghurt dressing to serve. Enjoy!