• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into wedges. Cut carrot into thin rounds. • Place onion, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• Cut chicken breast into 2cm strips. • In a medium bowl, combine chermoula spice blend, chicken, a drizzle of olive oil and a pinch of salt.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey, then turn chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• To tray with the roasted veggies, add baby leaves and a drizzle of vinegar. • Gently toss to combine and season to taste.

• Divide roast veggie toss and Middle Eastern chicken between bowls. • Dollop over garlic yoghurt. Sprinkle with flaked almonds to serve. Enjoy!