• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Peel pumpkin, then cut into bite-sized chunks. • Place onion and turnip on a lined oven tray. Place pumpkin and Aussie spice blend on a second lined oven tray. Season both trays of veggies with saltand drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes.

• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • Return pan to medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.

• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby spinach leaves, roasted turnip and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.

• Divide Israeli couscous salad between plates. • Top with golden pumpkin, plant-based chicken and plant-based basil pesto mayo. • Sprinkle with almonds to serve. Enjoy!