• Preheat oven to 240°C/220°C fan-forced. 
• Peel kūmara. Cut kūmara and carrot into bite-sized chunks. Cut beetroot
into 1cm 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, zest lemon to get a pinch, then slice into wedges. In a small 
bowl, combine the mayonnaise and lemon zest. Season with salt and pepper. Set aside.
• In a medium bowl, combine chicken thigh, mild sambal seasoning, a pinch 
of salt and a drizzle of olive oil. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook chicken until browned, 2 minutes each side.
• Transfer chicken to a second lined oven tray and drizzle with the honey. 
Bake until cooked through, 12-14 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside.

• When roast veggies are done, add a generous squeeze of lemon juice to the tray. Gently toss to combine. Season to taste.
• Slice sambal chicken.
• Divide roast veggie toss between plates. Top with chicken.
• Spoon over lemon mayo. Tear over mint. Serve with any remaining lemon 
wedges. Enjoy!