Indian-Spiced Chicken with Sesame and Cumin Kumara

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to medium-high (if using).
2. Toss kumara and pumpkin on prepared tray with a drizzle of oil and sesame cumin seed mix. Season with salt and pepper and roast for 20-22 minutes, until tender. Turn once during cooking.
3. Pat chicken dry with paper towels and place in a shallow bowl with Indian spice blend, first measure of yoghurt and salt. Mix to combine and set aside to marinate for at least 5 minutes.
4. While chicken is marinating, whisk vinegar, mustard, olive oil and brown sugar together in a medium bowl. Peel and grate carrot and thinly slice celery. Add to bowl with dressing along with golden raisins. Season to taste with salt and pepper, toss to combine and set aside.
5. Heat a drizzle of oil in a large fry-pan on a medium-high heat. Cook chicken for about 2 minutes each side, until browned and cooked through.
6. While chicken is cooking, mix remaining yoghurt and honey together in a small bowl.
7. divide sesame and cumin kumara between plates. Top with Indian-spiced chicken and a dollop of honey yoghurt. Serve carrot salad on the side.