• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and parsnip into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle with mixed sesame seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • In a medium bowl, combine diced chicken, garlic & herb seasoning and a drizzle of olive oil.

• When the veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• When the roasted veggies are done, add baby leaves and a drizzle of vinegar to the oven tray and gently toss to combine. • Divide sesame veggie toss between plates. Top with sweet chilli chicken and drizzle with soy mayo. • Garnish with crushed roasted cashew nuts to serve. Enjoy!