• 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.

• Meanwhile, in a medium bowl, combine Kiwi spice blend and a drizzle of olive oil.
• Add chicken breast 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. 

• Meanwhile, 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? Place your hand flat on top of chicken breast and slice through horizontally to make two steaks, then flavour. Return frying pan to 
medium-high heat with a drizzle of olive oil. Cook chicken until cooked through (when no longer pink inside), 3-5 minutes each side. 

• When 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 drizzle over hollandaise.
• Sprinkle with toasted almonds to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the almonds!