• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Kids can help toss the veggies.

• Meanwhile, heat a large frying pan over mediumhigh heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken and toss to coat

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, thinly slice cucumber into rounds. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and grated Parmesan cheese. Toss to coat. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide spiced chicken, rainbow veggie chunks and Parmesan-cucumber salad between bowls. • Spoon any resting juices over chicken. • Sprinkle over toasted almonds and serve with Hollandaise. Enjoy! Little cooks: Add the finishing touch by sprinkling over the toasted almonds!