• Preheat oven to 240°C/220°C fan-forced. Chop beetroot into small chunks. • Place beetroot and peeled & chopped pumpkin on a lined oven tray (spread across two oven trays if the tray is crowded!). Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: Beetroot is firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, combine garlic paste, the honey, the water and wholegrain mustard (see ingredients) in a small bowl. Season, then set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Little cooks: Take the lead by combining the ingredients for the glaze!

• When the veggies have 15 minutes remaining, season chicken steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add honey-mustard glaze. Cook, turning chicken to coat, until bubbling, 1 minute. Transfer to a plate. Cover with foil, then set aside to rest for 5 minutes.

• While the pork is resting, slice tomato into wedges. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and spinach & rocket mix. Toss to coat. • Slice honey-mustard pork steaks. Divide pork, roast pumpkin and beetroot and salad between plates. • Crumble fetta cubes over roast veggies. Drizzle any remaining glaze from the pan over pork to serve. Enjoy! Little cooks: Add the finishing touch by crumbling the fetta on top!