• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and capsicum into bite-sized chunks. Cut cauliflower into small florets. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Set aside to cool slightly, then sprinkle over a pinch of zesty chilli salt. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken, season with salt and toss to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.

• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine.

• Divide roast veggie medley between plates. Top with Indian chicken. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt to serve. Enjoy!