• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Sprinkle over lemon pepper spice blend. 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.

• While the veggies are roasting, roughly chop walnuts. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat.

• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.

• 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). TIP: The chicken is cooked when it's no longer pink inside.

• When the veggies are done, add baby spinach 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 walnuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the walnuts.