• Preheat oven to 240°C/220°C fan forced. Thickly slice carrot into half-moons. Slice red onion into thick wedges. • Place peeled & chopped pumpkin, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook chicken tenderloins and Aussie spice blend, tossing occasionally, until browned and cooked through, 2-3 minutes each side. TIP: The spice blend may char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• When the roast veggies are ready, add baby spinach leaves to the oven tray. • Gently toss to combine.

• Divide pumpkin veggie toss between plates. Top with Aussie-spiced chicken. • Drizzle with dill & parsley mayonnaise. Sprinkle with roasted seed mix to serve. Enjoy!