• Preheat oven to 240°C/220°C fan-forced. Cut potato (unpeeled) and onion into bite-sized chunks. Cut beetroot and carrot into 1cm chunks. • Place potato, onion, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. 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! TIP: If the veggies don't fit in a single layer, spread them across two oven trays!

• While the veggies are roasting, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend, a good drizzle of olive oil and a pinch of pepper. Set aside.

• Heat a large frying pan over medium-high heat. Toast pepitas until golden, 3-4 minutes. Transfer to a plate and set aside. • Finely chop garlic. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl. • Add Greek-style yoghurt to the garlic oil mixture and stir to combine. Season to taste with salt and pepper.

• When the veggies have 15 minutes left, return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Set aside. TIP: The chicken is cooked when it's no longer pink inside.

• Meanwhile, add baby spinach leaves, the balsamic vinegar, roasted veggies and a pinch of salt and pepper in a large bowl. Gently toss to combine.

• Slice the chicken. • Divide roast veggie salad between plates and top with chicken. • Dollop over garlic yoghurt and sprinkle over toasted pepitas to serve. Enjoy!