• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side of the tray.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.

• Slice lemon into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine chicken, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add plum sauce and the balsamic vinegar, turning chicken to coat. TIP: The chicken is cooked when it's no longer pink inside.

• To the saucepan of couscous, add roasted veggies, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

• Slice plum-glazed chicken steaks. • Divide roast veggie couscous between bowls. Top with plum-glazed chicken. Spoon over any remaining glaze from the pan. • Garnish with toasted almonds and serve with remaining lemon wedges. Enjoy!