• Preheat oven to 240°/220°C fan-forced. Cut beetroot into small chunks. Cut cauliflower into small florets. Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and melted, a further 5-8 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, slice chicken breast into 2cm strips. • Combine chicken, garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper. • In a small bowl, combine dill & parsley mayonnaise with a drizzle of water. Set aside.

• When veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side.

• Add baby spinach leaves to roasted veggies and toss to coat. • Divide cheesy roasted veggies and garlic-herb chicken between plates. • Drizzle over dill-parsley mayo to serve.