Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, parsnip and beetroot into fries. Place the veggie fries on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

While the veggie fries are baking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken thigh and turn to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned, 10-14 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

Thinly slice the radish. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Add the rocket leaves, radish and grated Parmesan cheese. Toss to coat.

Slice the spiced chicken. Divide the chicken, rainbow veggie fries and rocket-radish salad between plates. Spoon any resting juices over the chicken. Sprinkle over the toasted almonds and serve with the Hollandaise.