Preheat the oven to 240°C/220°C fan-forced. Slice the capsicum. Cut the red onion into thick wedges. Slice the zucchini into half-moons. Cut the butternut pumpkin into bite-sized chunks.

Place the veggies on a lined oven tray. Sprinkle with the rustic herb spice blend, drizzle over olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. TIP: Peel the pumpkin if you prefer! If the veggies don't fit in a single layer, divide between two trays.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to medium-high heat with a drizzle of olive oil. In a medium bowl, add the chicken tenderloin, garlic & herb seasoning and a drizzle of olive oil. Toss to coat. Add the chicken to the pan and cook until browned and cooked through, 3-4 minutes each side. Remove from the heat.

When the veggies are done, add the baby spinach leaves and balsamic vinegar to the roasted veggie tray. Gently toss to combine.

Divide the herby chicken tenders and roast veggie toss between plates. Pour over any chicken resting juices. Top with a dollop of tzatziki and basil pesto. Sprinkle over the flaked almonds.