Roasted Root Veg Salad with Grilled Chicken Fetta and Pistachios

Preheat oven to 180°C. Peel beetroot and cut into wedges. Trim baby carrots. Peel pumpkin and cut into chunks. Peel onion (see tip) and cut into wedges. Roughly chop pistachios.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken with salt and pepper and grill for 5-6 minutes on each sides until cooked through.

Combine the vinaigrette sachet with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Slice chicken. Toss veggies with mixed lettuce and dressing and load onto plates, top with chicken. Crumble fetta over the salad and garnish with pistachios.

Preheat oven to 180°C. Peel beetroot and cut into wedges. Trim baby carrots. Peel pumpkin and cut into chunks. Peel onion (see tip) and cut into wedges. Roughly chop pistachios.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken with salt and pepper and grill for 5-6 minutes on each sides until cooked through.

Combine the vinaigrette sachet with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Slice chicken. Toss veggies with mixed lettuce and dressing and load onto plates, top with chicken. Crumble fetta over the salad and garnish with pistachios.

Preheat oven to 180°C. Peel beetroot and cut into wedges. Trim baby carrots. Peel pumpkin and cut into chunks. Peel onion (see tip) and cut into wedges. Roughly chop pistachios.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken with salt and pepper and grill for 5-6 minutes on each sides until cooked through.

Combine the vinaigrette sachet with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Slice chicken. Toss veggies with mixed lettuce and dressing and load onto plates, top with chicken. Crumble fetta over the salad and garnish with pistachios.

Preheat oven to 180°C. Peel beetroot and cut into wedges. Trim baby carrots. Peel pumpkin and cut into chunks. Peel onion (see tip) and cut into wedges. Roughly chop pistachios.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken with salt and pepper and grill for 5-6 minutes on each sides until cooked through.

Combine the vinaigrette sachet with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Slice chicken. Toss veggies with mixed lettuce and dressing and load onto plates, top with chicken. Crumble fetta over the salad and garnish with pistachios.

Preheat oven to 180°C. Peel beetroot and cut into wedges. Trim baby carrots. Peel pumpkin and cut into chunks. Peel onion (see tip) and cut into wedges. Roughly chop pistachios.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken with salt and pepper and grill for 5-6 minutes on each sides until cooked through.

Combine the vinaigrette sachet with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Slice chicken. Toss veggies with mixed lettuce and dressing and load onto plates, top with chicken. Crumble fetta over the salad and garnish with pistachios.

Preheat oven to 180°C. Peel beetroot and cut into wedges. Trim baby carrots. Peel pumpkin and cut into chunks. Peel onion (see tip) and cut into wedges. Roughly chop pistachios.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken with salt and pepper and grill for 5-6 minutes on each sides until cooked through.

Combine the vinaigrette sachet with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Slice chicken. Toss veggies with mixed lettuce and dressing and load onto plates, top with chicken. Crumble fetta over the salad and garnish with pistachios.