• 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, slice chicken breast into strips. • 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, 8-10 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, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

• 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 and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

• To 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 mayonnaise. Enjoy!