• Cut beetroot into 1cm chunks.
• In a large bowl, combine beetroot, peeled & chopped pumpkin, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper. 
• Set air fryer to 200°C. Place beetroot and pumpkin into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 
5-10 minutes. Transfer to a bowl and set aside to cool slightly.

TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with sesame seeds and season with salt and 
pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork. 

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• in a medium bowl, combine chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.

• Once veggies are done, place chicken into air fryer basket and cook, until browned and cooked through, 15-18 minutes (cook in batches if needed).

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through (when no longer pink inside), 
3-5 minutes each side.

• While chicken is cooking, finely chop garlic and roasted almonds.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat.Cook panko breadcrumbs (see ingredients), stirring, until golden, 3 minutes. Add garlic and almonds, then cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste. 

• To the bowl with roasted veggies, add baby spinach leaves and a drizzle of white 
wine vinegar. Gently toss to combine and season to taste.
• Divide sesame pumpkin and beetroot salad between plates. Top with herby chicken, sprinkling over the almond crumb.
• Serve with a dollop of the mayonnaise. Enjoy!