• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Slice zucchini into half-moons. • Cut beetroot into 1cm chunks. • Cut chicken breast into 2cm chunks. TIP: Peel the pumpkin if you prefer!

• Place pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Place beetroot and zucchini on a second lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast pumpkin and veggies until tender, 25-30 minutes. Allow to cool slightly. • 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, 5-6 minutes. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Cut or tear bake-at-home ciabatta into bite-sized chunks. • In a medium bowl, combine ciabatta chunks, savoury seasoning and a good drizzle of olive oil. • In the last 7 minutes of cook time, place ciabatta on the tray with the veggies. Bake until golden, 5-7 minutes. • Meanwhile, in a small bowl, combine fetta cubes and Greek-style yoghurt and mash to combine. Season.

• When veggies and croutons have cooled slightly, add mixed salad leaves and balsamic vinaigrette to the beetroot and zucchini tray. Season and toss to coat. • Divide roast veggie salad between bowls then top with roast pumpkin and chicken. • Spoon over fetta yoghurt. Sprinkle with flaked almonds to serve. Enjoy!