• Preheat oven to 240°C/220°C fan-forced. Halve Brussels sprouts. Peel turnip. • Cut the potato, turnip and courgette into bite-sized chunks. Place 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.

• Meanwhile, in a medium bowl, combine chicken breast strips, Mumbai spice blend, a dollop of Greek-style yoghurt and a drizzle of olive oil. Season. • Roughly chop mint. In a small bowl, combine the remaining yoghurt and mint. Season to taste.

• 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, 3-4 minutes each side. Set aside. • Add baby 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! TIP: Chicken is cooked through when it's no longer pink inside.

• Divide the veggie toss and Mumbai chicken between plates. • Serve with mint yoghurt. Enjoy!