• 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 chicken tenderloins, Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Season. Little cooks: Join the fun by combining the chicken with the spice blend and yoghurt!

• Transfer chicken to a second lined oven tray, with a drizzle of olive oil. • Bake chicken until cooked through (when no longer pink inside),10-12 minutes. TIP: The spice blend may char slightly on the tray, this adds to the flavour!

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar. Season, then toss to combine. • Divide Mumbai yoghurt chicken and roasted veggie toss between plates. Dollop with remaining yoghurt and tear over mint to serve. Enjoy! Little cooks: Take charge by adding the baby spinach leaves to the roasted veggies!