• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • In a medium bowl, combine chicken breast, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with honey. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• When the roasted veggies are done, add salad leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine. Season to taste. • Slice Indian-spiced chicken. • Divide roast veggie toss between plates. Top with chicken. • Dollop over mayonnaise and garnish with toasted almonds. Enjoy!