Cajun Chicken Burgers with Salad and Roasted Pumpkin

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
2. Toss pumpkin with first measure of mild Cajun seasoning (if using) and a drizzle of olive oil on first prepared tray. Season with salt and bake for 20–25 minutes until cooked through. Turn once during cooking.
3. Pat chicken dry with paper towels, and cut into steaks. To do this, place your hand flat on top of breast and slice through middle to make two thin steaks. Drizzle with olive oil and rub with second measure of mild Cajun seasoning mixed with flour (if using) and salt. Set aside.
4. In a bowl, mix mayonnaise with chipotle sauce (for the adults) and leave some mayonnaise plain (for the kids). Use a vegetable peeler to peel carrots, then peel both carrots and cucumber into long, thin ribbons; place in bowl with chipotle mayonnaise and toss to coat. Alternatively leave ribbons plain or toss with a little plain mayonnaise.
5. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook chicken for about 2 minutes each side (depending on thickness) until just cooked through. Alternatively cook on BBQ. Set aside, covered in foil to rest for a few minutes then slice thickly.
6. Place closed burger buns on second tray and toast in oven for 5 minutes, until warmed through. Alternatively toast opened buns, cutside-down, on BBQ grill for about 30 seconds, until toasted.
7. Fill burgers with salad, chicken, tomato, lettuce. Spread mayo on top bun before closing. Serve pumpkin on side with extra salad.