Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm wedges. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper, then toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Remove the pumpkin skin if you prefer!

While the pumpkin is roasting, roughly chop the tomato. Thinly slice the apple. Grate the carrot (see ingredients list). Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

In a large bowl, combine the garlic & herb seasoning, a good drizzle of olive oil and a pinch of salt and pepper. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the garlic & herb mixture and toss to coat.

Return the frying pan with a drizzle of olive oil to a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: If your pan is getting crowded, cook in batches for the best results! TIP: The chicken is cooked when it's no longer pink inside.

In a large bowl, combine balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the tomato, apple, carrot and mixed salad leaves, and toss well to combine.

Divide the salad, roast pumpkin wedges and chicken between plates. Spoon over any resting juices from the chicken. Dollop the smokey aioli on the side and sprinkle over the toasted almonds. TIP: For the low-calorie option, omit the smokey aioli.