Chermoula Chicken, Halloumi & Roast Pumpkin Toss

• Divide peeled pumpkin pieces, carrot and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, combine South American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken thigh and turn to coat.

• Cut halloumi into 1cm-thick slices, before cooking the chicken. • When the veggies have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water, turning chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside. 

• When the veggies are done, combine them on one tray, then add baby spinach leaves and toss to combine. Season to taste.