• Preheat oven to 240°C/220°C fan-forced. Boil kettle. • Cut capsicum and courgette into bite-sized chunks. • Place capsicum, courgette and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and sprinkle over Garlic & herb seasoning. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, zest lemon to get a pinch, slice into wedges. • In a small bowl, combine a generous squeeze of lemon juice, the lemon zest and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season. Set aside. • In a medium saucepan, add the water and bring to the boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat, then leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.

• When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. • Add the honey and dried oregano, stirring to combine. Add cheese and cook, turning half-way through, until just softened and coated in honey mixture, 1-2 minutes. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Add roasted veggies, spinach & rocket mix, and lemon dressing to couscous. Gently toss to combine and season to taste. • Divide roasted veggie couscous between bowls. Top with honey, chicken and sesame cheese and spoon over any remaining glaze. Enjoy!