Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Cut the parsnip, beetroot and carrot (all unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Divide the kumara, parsnip, beetroot, carrot and onion over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

In a medium bowl, combine Nan's special seasoning with a little drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the roasted veggies and baby spinach leaves. Season to taste with salt and pepper.

Thickly slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Drizzle with the balsamic glaze. Sprinkle with the toasted almonds and crumble over the feta.