• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.

• 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 Kiwi spice blend and a drizzle of olive oil. Add chicken and toss to coat.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.

• Use an air fryer! Set your air fryer to 200°C. Place chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 15-18 minutes. TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through (when it's no longer pink inside), 3-5 minutes each side.

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

• Slice spiced chicken. • Divide roast veggie toss between plates. Top with chicken and hollandaise. • Garnish with toasted almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds. Enjoy!