• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets. • Place peeled pumpkin pieces, parsnip, onion and cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and pepper. • Toss to coat, spread out evenly, then roast veggies until golden and tender, 20-25 minutes. TIP: If your tray is getting crowded, divide between two lined oven trays. 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 toss to coat. • In large frying pan, heat 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 tray. Gently toss to combine. Season to taste.

• Divide roast cauliflower toss between plates. Top with golden chicken. • Drizzle with creamy pesto dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the pesto dressing!