Preheat the oven to 220°C/200°C fan-forced. Place the peeled pumpkin wedges on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Roast until tender, 25-30 minutes.

While the pumpkin is roasting, finely chop the garlic. Trim the green beans. Thinly slice the courgette into half-moons. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray and bake until cooked through, 6-10 minutes. Transfer to a plate to rest and cover to keep warm. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, courgette and soy sauce with a dash of water, tossing, until just softened, 4-5 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and ginger lemongrass paste (see ingredients), stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar, chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and the water and stir to combine. Simmer until reduced slightly, 3-4 minutes.

Roughly chop the coriander. Slice the Southeast Asian chicken. Spoon the coconut and ginger lemongrass sauce over the base of a plate. Top with the roasted pumpkin, greens and chicken. Garnish with the coriander.