• Preheat oven to 220°C/200°C fan-forced. Peel kumara. Cut kumara and carrot into bite-sized chunks. • Place the kumara and carrot on a lined oven tray. Drizzle generously with olive oil, sprinkle with Italian herbs 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. TIP: Leave the kumara unpeeled if you prefer!

• In a shallow bowl, combine Nan's special seasoning and a drizzle of olive oil, then season with salt and pepper. Add chicken thigh 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. • When oil is hot, cook chicken, until browned and cooked through, 10-14 minutes. Transfer to a plate lined with paper towel. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, roughly chop tomato. • In a large bowl, combine a drizzle of red wine vinegar and olive oil, then season. Add tomato and mixed salad leaves. Toss to coat.

• Slice chicken. • Divide chicken, herby roasted veggies and garden salad between plates. • Serve with creamy pesto dressing.