Preheat oven to 220°C/200°C fan-forced. Peel the red kumara. Cut the kumara and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with the Italian herbs (see ingredients) and season with salt and pepper. Toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a shallow bowl, combine the Nan's special seasoning and a drizzle of olive oil, then season with salt and pepper. Add the chicken and turn to coat.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is cooking, thinly slice the white turnip.

In a large bowl, combine a drizzle of red wine vinegar and olive oil, then season. Add the turnip and mixed salad leaves. Toss to coat.

Slice the chicken. Divide the chicken, herb-roasted veggies and turnip salad between plates. Drizzle over the creamy pesto dressing to serve.