• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. • Place beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine herb & mushroom seasoning (see ingredients), a pinch of salt and a drizzle of olive oil in a medium bowl. Add chicken and turn to coat.

• When the veggies have 15 minutes cook time remaining, heat a large frying pan over 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). Transfer to a plate and cover to keep warm. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice apple (see ingredients). Thinly slice chives. • In a small heatproof bowl, combine Hollandaise, chives and a pinch of salt and pepper. Microwave in 10 second bursts until heated through. Set aside. • In a large bowl, add apple, rocket leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste.

• Slice herbed chicken. • Divide chicken, apple salad and roasted veggies between plates. • Crumble feta (see ingredients) over the veggies. • Serve with Hollandaise-chive sauce. Enjoy!