Nan's Chicken & Roast Veggie Salad

While the veggies are roasting, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken steaks, Nan's special seasoning, a drizzle of olive oil and a pinch of pepper.

In a small bowl, combine the garlic aioli with the water.

Place the pan on a medium-high heat with a drizzle of olive oil. Add the chicken steaks 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

Place the pumpkin on the serving plates. In a medium bowl, combine the baby spinach leaves, balsamic vinegar, and remaining roasted veggies. Season and gently toss.