• Preheat oven to 240°C/220°C fan-forced. Halve Brussels sprouts. Peel 
parsnip. Cut potato, parsnip and courgette into bite-sized chunks. 
• Place veggies on a lined oven tray. Add a drizzle of olive oil, then season. Toss to combine, then roast until the veggies are tender, 20-25 minutes.
• When the veggies have 20 minutes remaining, add Brussels sprouts and roast until golden.

• Meanwhile, in a medium bowl, combine chicken breast strips, Mumbai spice blend, Greek-style yoghurt (see ingredients) and a drizzle of olive oil. Season ot taste with salt and pepper.
• Roughly chop mint. In a small bowl, combine the remaining yoghurt and mint. Season to taste. 

Little cooks: Take the lead by combining the yoghurt with the mint!

• When the veggies have 10 minutes cook time remaining, heat a large frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 6-8 minutes. Set aside.
• Add salad leaves and a drizzle of white wine vinegar to the tray of roast veggies. Season and toss to combine. 

TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Little cooks: Help toss the veggies with the salad leaves. Be careful, it's hot!

• Divide Brussels sprouts and potato toss and Mumbai chicken between plates. Serve with mint yoghurt. Enjoy!