• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into thin wedges. Cut brown onion into thick wedges. Chop carrot into bite-sized chunks. Peel turnip, then cut into bite-sized chunks. • Place beetroot, brown onion, carrot and turnip on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Crush roasted seed mix in its sachet using a rolling pin or with a pestle and mortar until resembling fine crumbs.

• In a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken, turning to coat. • Add crushed seed mix and herb crumbing mix (see ingredients). Turn chicken again, pressing into seed mixture to coat.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side (cook in batches if pan is getting crowded). TIP: Add extra oil between batches so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.

• Slice seed-crusted chicken (or leave unsliced, if you prefer!). • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!