Roast Chicken, Pumpkin & Goat Cheese Salad

• Place pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper and half the garlic & herb seasoning. • Place onion, beetroot and zucchini on a second lined oven tray with a drizzle of olive oil, then season. Toss veggies to coat, then spread out in a single layer. • Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

• Cut or tear the bake-at-home ciabatta into small chunks. Cut chicken breast into 2cm chunks. • In a medium bowl, combine the bake-at-home ciabatta, a good drizzle of olive oil and the remaining garlic & herb seasoning. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

• When the veggies have 10 minutes remaining, spread the croutons over a third lined oven tray. • Bake until golden and crispy, 5-7 minutes.

TIP: If there's enough room, place the croutons on the same oven tray as the onion, beetroot and zucchini for less washing up!

• In a large bowl, combine a drizzle of olive oil and balsamic vinegar with a pinch of salt and pepper. • Add mixed salad leaves, roasted veggies and croutons. Gently toss to combine.