• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • When the veggies are done, remove tray from oven and sprinkle over a pinch of zesty chilli salt.

• While the veggies are roasting, zest lemon to get a pinch and slice into wedges. Thinly slice onion (see ingredients). • In a medium bowl, combine chicken thigh, garlic & herb seasoning, a squeeze of lemon juice and a drizzle of olive oil and season. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, place the couscous in a medium heatproof bowl, sprinkle over vegetable stock powder, then add the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When the couscous is done, add baby kale, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.

• Divide zesty roast veggie and baby kale couscous between bowls. Top with caramelised onion and garlicky chicken. • Drizzle over Italian truffle mayonnaise. Serve with any remaining lemon wedges. Enjoy!