• Preheat oven to 240°C/220°C fan-forced. 
• Cut zucchini into bite-sized chunks. 
• Cut brown onion (see ingredients) into thick wedges. 
• Place roast veggie mix, zucchini and brown onion on a lined oven tray. Drizzle with olive oil, season to taste with salt and pepper and toss to coat. 
• Roast veggies until golden and tender, 10 minutes.

TIP: Divide between two trays with your tray is getting crowded!

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 

• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Remove tray with veggies from oven. Move sweet potato to one side of the tray, then add chicken thigh to the other side.

• Sprinkle chicken with Nan's seasoning and drizzle with olive oil, turning to coat.

• Roast until sweet potato is caramelised and chicken is browned and cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside. 
TIP: If your oven tray is too crowded, bake chicken on a second lined oven tray

• To the roasted veggie tray, add baby spinach leaves and a drizzle of vinegar. Toss to combine. Season to taste.

• Slice chicken.
• Divide roasted veggies between plates. 
• Top with herby roast chicken, haloumi and a dollop of dill & parsley mayonnaise. 
• Sprinkle with flaked almonds to serve. Enjoy!