[Rainbow Plate] Crumbed Chick'n & Rainbow Veggie Traybake

• Place pumpkin, zucchini and beetroot on a lined oven tray. Season with salt, sprinkle over half the Nan's special seasoning and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. Little cooks: Help with sprinkling over the salt and tossing the veggies.

• Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Help with sprinkling over the salt and tossing the wedges.

• Sprinkle remaining Nan's special seasoning over plant-based crumbed chicken.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.