Dukkah-Crusted Chicken

Place the pumpkin, onion and beetroot on the oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat, spread out in a single layer and roast until the veg are tender, 25-30 minutes. TIP: Beetroot is still quite firm even when cooked. It's done when it is just tender and can be pierced with a fork. TIP: If the veg don't fit in a single layer, spread across two trays!

While the veg are roasting, place the dukkah (see ingredients list) on a plate. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Drizzle the chicken breast generously with olive oil. Place the chicken on the plate and turn to coat in the dukkah, lightly pressing to help it stick.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside.

Transfer the roasted veggies to a medium bowl. Add the baby spinach leaves, a good drizzle of olive oil, honey and balsamic vinegar and crumble in 1/2 the fetta. Toss to combine.