• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut brown onion into thick wedges. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Spread carrot, beetroot, onion and peeled & chopped pumpkin over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a pinch of pepper and a drizzle of olive oil. • Add chicken, turning to coat.

• When the roast veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side. TIP: Cook the chicken in batches if your pan is getting crowded! TIP: Chicken is cooked through when it's no longer pink inside.

• Combine the roast veggies on one of the oven trays. • Add salad leaves to veggie tray, gently tossing to combine. Season to taste.

• Slice garlic-herb chicken. • Divide roast veggie toss between plates. Top with chicken. • Sprinkle with flaked almonds. Drizzle with green dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the green dressing! Enjoy!