• Preheat oven to 220°C/200°C fan-forced. Chop red onion and carrot into bite-sized chunks. Cut beetroot into thin wedges. • Place prepped veggies and peeled & chopped pumpkin on a lined oven tray (spread out over two trays if your oven tray is crowded). Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. • Toss to coat, then roast until tender, 25-35 minutes. Little cooks: Help season and toss the veggies! TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

• When the veggies have been cooking for 10 minutes, place pork, garlic & herb sausages on a second lined oven tray. • Bake sausages for 10 minutes. • Turn sausages, then continue baking until browned and cooked through, 10-15 minutes.

• To the roast veggie tray, add spinach & rocket mix and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.

• Divide veggies between plates. Top with pork sausages. • Sprinkle over flaked almonds. Serve with a dollop of mustard mayo. Enjoy! Little cooks: Add the finishing touch by drizzling over the mayo!