Aussie Chicken & Nutty Roast Veggie Salad

Place potato on a lined oven tray. Place carrot, beetroot and onion on a second lined oven tray. Drizzle both veggie trays with olive oil and season with salt. Sprinkle garlic & herb seasoning over potato. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.

When veggies have 15 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

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

While the chicken is cooking, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water in a small bowl. Set aside. When roast veggies are ready, reserve 2 portions of roast potato for the kids' dinner. Transfer the remaining roast potato to the roast veggie tray, then add mixed salad leaves (1 medium bag for 2 people / 1 large bag for 4 people). Add grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine. Season to taste.

TIP: Toss the veggies on the oven tray to save on washing up!

Reserve two portions of chicken for the kids' dinner. Slice remaining chicken. Divide roast veggie salad between plates. Top with sliced Aussie chicken. Drizzle over dill-parsley dressing. Sprinkle with flaked almonds to serve.