• Preheat air fryer to 200°C. Boil the kettle. Cut white turnip and carrot into bite-sized chunks. • In a medium bowl, combine turnip, carrot, season with salt and pepper and a drizzle of olive oil. • Place veggies evenly into air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Prep veggies as above and place on a lined oven tray. Spread out evenly, then roast until tender, 25-30 minutes.

• While the veggies are cooking, 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, then 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's no longer pink inside.

• While the chicken is cooking, place couscous in a medium heatproof bowl, add vegetable stock powder and 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 leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.

• Divide root veggie couscous between bowls. Top with garlic chicken (slice if preferred) and caramelised onion. • Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!