• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks. TIP: Cut the veg to the correct size so they cook in the allocated time.

• Place peeled pumpkin pieces, onion and carrot 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 pepitas to the tray and allow to toast.

• While the veggies are roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.

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

• Meanwhile, in a large bowl, combine the roasted veggies, pepitas, 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 the chicken. Divide rainbow veggie toss between bowls. • Top with herby chicken and chargrilled capsicum tahini sauce. Enjoy! Little cooks: Add the finishing touch by drizzling over the tahini sauce!