Cajun Chicken and Roast Vegetables with Aioli and Croutons

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara, beetroot and onions with a drizzle of olive oil on prepared trays and season with salt and pepper. Roast for 15 minutes then toss cauliflower through and roast a further 15 minutes, swapping trays around to ensure even cooking.
3. Dice Turkish loaf 2cm and toss in a medium bowl with olive oil. Scatter over roast vegetables in the last 5–8 minutes of cook time. Roast until croutons are crispy and golden and vegetables are tender.
4. While vegetables are cooking, prepare the rest of the meal. Pat chicken dry with paper towels and cut each breast lengthways into 2–3cm wide strips. In a medium bowl mix Cajun seasoning, cornflour and salt together. Toss chicken through to coat well.
5. Heat a drizzle of oil in a large fry- pan (preferably non-stick) on medium meat. Fry chicken, in batches, for 2–3 minutes each side, or until cooked through. Set aside and cover with foil to rest for 2–3 minutes.
6. Toss spinach through roast vegetables and croutons. Slice chicken on an angle, if desired.
7. Divide roast vegetables between plates and top with chicken. Drizzle over aioli.