Golden Crumbed Chicken & Bacon

• Place beetroot, carrot, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine Nan's special seasoning, the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a paper towel-lined plate. • Return pan to medium-high heat with a enough olive oil to coat base of pan. When oil is hot, cook crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: If your pan is getting crowded, cook in batches for the best results, add extra oil as needed. TIP: Chicken is cooked through when it's no longer pink inside.

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