• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into fries. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, combine Mumbai spice blend and 1/2 the Greek-style yoghurt in a medium bowl. Add chicken breast, season with salt and turn to coat. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil and the butter. Cook chicken until browned, 2 minutes each side. Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine shredded cabbage mix, baby spinach leaves, remaining yoghurt and a drizzle of olive oil in a second medium bowl. Toss to combine. Season to taste

• Slice baked Mumbai chicken. • Divide chicken, creamy slaw and roasted veggies between plates. • Pour over any remaining juices from the pan. Sprinkle over crushed roasted cashews. Serve with mayonnaise.