• Preheat oven to 220°C/200°C fan-forced. 
• Slice onion into wedges. Cut beetroot into 1cm chunks.
• Place onion, beetroot and chopped veggie mix on a lined oven tray. Sprinkle over tomato & herb seasoning, drizzle with olive oil, season with salt and toss to coat. 
• Roast until tender, 25-30 minutes.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals.
• Place chicken on lined oven tray and spread plant-based basil pesto onto chicken and sprinkle over grated Parmesan cheese. Roast until cooked through,12-16 minutes. 

TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is roasting, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a medium bowl, combine rocket leaves, a drizzle of olive oil and balsamic vinegar. Season to taste.
• Cut halloumi into bite-sized chunks.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi, tossing, until golden brown, 1-2 minutes.

• Divide fuss-free cheesy 'pesto' chicken, herby veggie medley and rocket between plates. Top with halloumi. Garnish with flaked almonds. Enjoy!