Rosemary and maple chicken sandwich with warm roasted veges

1 Heat oven to 190°C. Toss chicken in the oil. Add half of the rosemary and the maple syrup. Leave to marinate.

2 Place tomatoes, beetroot, radishes, asparagus and eggplant in an ovenproof dish with the remaining rosemary. Spray with oil.

3 Cook vegetables for 15-20 minutes, tossing once. Remove eggplant and keep remaining vegetables warm.

4 To make the baba ganoush, place cooked eggplant, tahini, yoghurt, garlic and 4 tablespoons water in a blender and process until smooth.

5 Heat a pan over a high heat and add the bread. Cook each side until lightly toasted. Set to one side. Add chicken to the pan and cook until golden brown, turning once.

6 Top bread with baba ganoush, spinach, vegetables and sliced chicken. Serve garnished with lemon zest.