Aussie Chicken & Cheesy Pumpkin Wedges

While the pumpkin is roasting, thinly slice the cucumber and tomato into half-moons. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine a drizzle of olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper. Add the cucumber, tomato and spinach & rocket mix and toss to combine.