• 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 on the tray!

• 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 steaks until cooked through (when no 
longer pink inside), 3-5 minutes each side.

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

• Thinly slice spring onion. 
• Slice spiced chicken.
• Divide roast veggie toss between plates. Top with 
chicken and drizzle over hollandaise.
• Sprinkle with spring onion and toasted almonds 
to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling 
over the garnishes.