• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot and parsnip into bite-sized chunks.

• Place peeled pumpkin pieces, onion, carrot and parsnip on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt and pepper. • Toss to coat, spread out in a single layer and roast for 20-25 minutes. • When the veggies have 5 minutes remaining, add pumpkin seeds to the tray and continue roasting until toasted. • When the veggies and seeds are done, sprinkle over zesty chilli salt (see ingredients).

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine the roasted veggies, toasted pumpkin seeds, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the roast veggie salad!

• In a small bowl, combine tahini and chargrilled capsicum relish. • Slice herby chicken. Divide rainbow veggie toss between bowls. Top with chicken. • Spoon over capsicum-tahini sauce to serve. Enjoy! Little cooks: Add the finishing touch by spooning over the capsicum tahini sauce!