• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip into fries. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!

• Meanwhile, combine chicken breast, Mumbai spice blend and half the Greek-style yoghurt in a medium bowl. Season and turn to coat. • In a large frying pan, heat the butter and drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes (no longer pink inside).

• Meanwhile, combine shredded cabbage mix, baby leaves, the remaining yoghurt and a drizzle of white wine vinegar and olive oil in a second medium bowl. Toss to combine. Season to taste.

• Slice baked Mumbai yoghurt chicken. • Divide chicken, creamy slaw and roasted veggies between plates. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!