Golden Crumbed Chicken

Place the beetroot, parsnip, onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. In a shallow bowl, combine the Aussie spice blend, plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip each chicken breast into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results, adding extra oil as needed. TIP: Chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the creamy pesto dressing with a dash of water. Add the roasted veggies and baby spinach leaves to the pesto dressing. Season and toss to combine.