Honey-Mustard Chicken

Place the red onion, zucchini, capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with the salt and a pinch of pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the veggies are roasting, finely grate the garlic (or use a garlic press). In a medium bowl, combine the garlic, honey, wholegrain mustard, vinegar, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thighs and toss to coat.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Set aside. Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until browned, 2 minutes each side. TIP: The marinade will darken and caramelise in the pan, but this only adds to the flavour! Transfer the chicken to a second oven tray lined with baking paper and drizzle over any remaining honey-mustard marinade from the bowl. Bake until cooked through, 8-12 minutes.

Once the veggies have finished, transfer to a large bowl. Toss with the baby spinach leaves and a drizzle of olive oil. Season to taste with salt and pepper. TIP: Dress the salad just before serving to keep the leaves crisp.