1Preheat the oven to 200°C (400°F) Fan. Peel and cut the potatoes into bite-sized pieces. Arrange them on a baking tray lined with baking paper.

2Bake on the bottom rack of the oven for 30 minutes, or until they develop a golden crust and are cooked through. Tip: If you batch-prep potatoes in advance, you can use pre-cooked ones from the fridge. Consider cooking extra and storing them for later use.

310 minutes before the potatoes are ready, place the frozen broccoli (straight from the freezer) on a separate lined baking tray.

4Roast the broccoli on the top rack of the oven for 10 minutes, or until heated through. If needed, cut larger florets into smaller pieces.

5While the vegetables are roasting, prepare the mustard sauce. Add yogurt, mustard, garlic powder, and salt to a small mixing bowl.

6Whisk together until well combined.

7Arrange the mixed greens on a serving plate or individual plates.

8Add the roasted potatoes and broccoli on top.

9Top with the mustard sauce and sprinkle with ground black pepper to taste.