• 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.

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

• Set your air fryer to 200°C. • Place chicken into the air fryer basket and cook until cooked through, 10-13 minutes. TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

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

• Slice spiced chicken. • Divide zesty 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!