• Set your air fryer to 200°C. • Place peeled pumpkin pieces into the air fryer basket. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Cook for 10 minutes. • Shake the basket, then add roasted almonds and cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray and flavour with olive oil, seasoning and salt as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. In the last 5 minutes, add roasted almonds.

• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse chickpeas. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle.

• When the pumpkin has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until cooked through, 5-6 minutes. • Reduce heat to medium-high with a drizzle of olive oil. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.

• When the nutty pumpkin is done, transfer to a large bowl. Add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Toss to combine.

• Divide chermoula chicken and chickpeas, nutty pumpkin toss and quick-pickled cabbage salad between bowls. • Drizzle with garlic dip and tear over coriander leaves to serve. Enjoy!