• 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, combine Kiwi spice blend and a 
drizzle of olive oil in a medium bowl. 
• 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, 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 veggie toss between plates. Top with Kiwispiced chicken and drizzle over hollandaise. 
• Sprinkle over toasted almonds to serve. Enjoy!