• Preheat oven to 240°C/220°C fan-forced. • Chop zucchini and butternut pumpkin into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• While veggies are roasting, finely chop garlic. • In a small bowl, combine garlic, honey, the water and wholegrain mustard (see ingredients). Season, then set aside.

• When veggies have 15 minutes remaining, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add honey mustard glaze, turning chicken to coat. Cook until bubbling, turning to coat, 1 minute. Set aside on a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a small drizzle of white wine vinegar and olive oil. Add cucumber and spinach & rocket mix. Toss to coat. TIP: The chicken is cooked when it is no longer pink inside.

• Divide honey wholegrain mustard chicken, roast pumpkin and zucchini and salad between plates. • Crumble fetta cubes over the roast veggies. • Drizzle any remaining glaze from the pan over the chicken to serve.