1. Preheat the oven to 200c. Line a baking tray and lay out the zucchini, eggplant and broccoli and roast for 15 minutes or until golden. (alternatively, you can use leftover cooked veggies in the fridge)
  2. In the last 5 minutes add the baby asparagus to the oven tray.
  3. To make the salad combine the parsley, cucumber, snow peas shoot, chicken and onion. Let the roasted veggies cool slightly and then toss through.
  4. To make the dressing combine the ingredients into a mini food processor and blitz until creamy and running. Alternatively, you can place the ingredients into a jar and shake vigorously until combined (just crush/mince the garlic first).
  5. Pour the dressing over the salad and enjoy!