• 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 over 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. Little cooks: Help toss the veggies.

• Meanwhile, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper in a large bowl. Add chicken breast and turn to coat. • When the veggies have 15 minutes cook time remaining, add chicken to one side of an oven tray. • Return to the oven and bake until chicken is cooked through, 8-12 minutes. TIP: Watch the veggies closely to ensure they don't overcook!

• 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!