• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, remove tray from the oven, then add slivered almonds. Return to oven and continue roasting until toasted.

• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse the chickpeas. Cut chicken breast into 2cm chunks. • 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 10 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, then add garlic, chermoula spice blend and tomato paste and cook until fragrant, 1-2 minutes.

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

• When the pumpkin and almonds are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Toss to combine.

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