• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and turnip into bite-sized chunks. Cut beetroot into small chunks. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until golden and tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork!

• Meanwhile, heat a large frying pan over medium heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add Nan's special seasoning, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Combine roasted veggies on one of the oven trays. • Add mixed leaves and a small drizzle of balsamic vinegar. Gently toss to combine.

• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Drizzle with creamy pesto dressing. Sprinkle with flaked almonds to serve.