Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, melt the butter over a medium heat. Roughly chop the carrot and parsnip. Place the carrot , parsnip and chopped potatoes, on a lined oven tray. Add the melted butter and a drizzle of olive oil, then season. Toss to combine, then roast until the veggies are tender, 20-25 minutes.

While the veggies are roasting, combine the chicken breast strips, Mumbai spice blend, a dollop of Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Season. Roughly chop the mint. In a small bowl, combine the mint and remaining yoghurt. Season to taste and set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. Remove from the heat and set aside. Add the baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Season and toss to combine. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

Divide the buttered potato toss between plates and top with the Mumbai yoghurt chicken. Serve with the mint yoghurt.