• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place carrot & zucchini mix and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden. TIP: If your oven tray is crowded, divide the veggies between two trays.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add chicken tenderloins. Toss to coat. Set aside.

• When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes on each side. Remove from heat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Add baby spinach leaves and a drizzle of olive oil to tray with roasted veggies then gently toss to coat. Season to taste. • Divide roast veggie toss and Mexican-spiced chicken between plates. • Top with a dollop of garlic sauce to serve. Enjoy!