• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place parsnip on a large microwave-safe plate. Cover with a damp paper towel. Microwave parsnip on high, 2 minutes. • Drain, then divide peeled pumpkin pieces, parsnip and onion between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: Watch the veggies closely to ensure they don't overcook! Little cooks: Help toss the veggies.

• In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add diced chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

• When the veggies are done, add baby spinach leaves, zesty chilli salt (see ingredients) and a drizzle of white wine vinegar and olive oil to the oven trays. Gently toss to combine. Season to taste.

• Divide roast pumpkin toss between plates. Top with chicken. • Serve with creamy pesto dressing. Enjoy! Little cooks: Add the finishing touch by dolloping over the pesto dressing!