• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Divide peeled pumpkin pieces, parsnip and onion between two lined oven trays. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast veggies until golden and tender, 20-25 minutes. TIP: Watch the veggies closely to ensure they don't overcook! Little cooks: Help toss the veggies.

• When the veggies have 10 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

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

• Slice golden chicken. • 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!