• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays!

• When the veggies have 5 minutes cook time remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat. TIP: Chicken is cooked when it's no longer pink inside.

• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Season with salt and pepper.

• Roughly chop parsley. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Divide creamy roast veggie salad between bowls. Top with honey chicken, parsley and roasted almonds to serve. Enjoy!