Cajun Chicken Burgers with Ribbon Salad and Roasted Pumpkin

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss pumpkin with first measure of seasoning (if using) and a drizzle of olive oil on first prepared tray. Season with salt and bake for 20–25 minutes, or until tender. 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 seasoning/flour mix (if using) and salt. Set aside.
4. In a bowl, combine mayonnaise with chipotle sauce (for adults) and leave some mayonnaise plain (for kids). Peel carrots then peel both carrots and cucumber into long, thin ribbons. Place in bowl with chipotle mayo and toss to coat. Alternatively, leave ribbons plain or toss with plain mayonnaise.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), or until just cooked through. Set aside, covered in foil to rest for a few minutes then slice thickly.
6. Place buns, cut-side-up, on second prepared tray and toast in oven for 3–4 minutes, or until buns are lightly toasted.
7. fill burgers with ribbon salad, Cajun chicken slices, tomato and lettuce. Spread a little mayo on inside of top bun before closing. Serve roasted pumpkin on the side with extra salad.