Chicken & Roast Cauliflower Filo Pie

• Place cauliflower in a baking dish. Season with salt and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot and onion and cook, stirring, until softened, 4-6 minutes. • Add Aussie spice blend, garlic paste, chicken-style stock powder and the plain flour and cook, stirring, until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 1-2 minutes.

• Transfer chicken filling to the baking dish with cauliflower, then add baby spinach leaves and stir to combine. • In a small microwave-safe bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. Gently brush melted butter over to coat. Sprinkle with sesame seeds. • Bake pie until pastry is golden, 15-20 minutes.

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!

• While the pie is baking, roughly chop tomato. • In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. • Toss salad to combine and season to taste.

Little cooks: Take the lead by tossing the salad!