Tex-Mex Chicken & Roast Veggie Salad

• Place potato, parsnip, carrot, onion and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, heat a large frying pan over medium heat with olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Cook 1/2 the garlic, stirring, until fragrant, 1 minute. • Transfer the garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• In a medium bowl, combine Tex-Mex spice blend, remaining garlic and a generous drizzle of olive oil. Season with salt and pepper, then add chicken breast strips and toss to coat. • Return frying pan to medium heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes.

• In a large bowl, combine the white wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. • Add mixed salad leaves and roasted veggies and toss to combine.

Little cooks: Take the lead by tossing the salad!