Cajun Chicken with Roast Vegetables and Croutons

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin and onion with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15 minutes then toss cauliflower through and roast a further 15 minutes.
3. Dice Turkish loaf 2cm and toss in a medium bowl with olive oil. Scatter over roast vegetables in the last 5–8 minutes of cook time. Roast until croutons are crispy and golden and vegetables are tender.
4. While vegetables are roasting, prepare the rest of the meal. Pat chicken dry with paper towels and cut each breast lengthways into 2–3cm wide strips. In a medium bowl mix Cajun seasoning, cornflour and salt together. Toss chicken through cornflour mixture to coat well.
5. Heat a drizzle of oil in a large fry-pan on medium meat. Cook chicken, in batches, for 2–3 minutes each side, or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes.
6. Once vegetables and croutons have finished cooking, toss spinach through roast vegetables and croutons on prepared tray. In a small bowl, mix together all aioli ingredients.
7. divide roast vegetables and croutons between plates and top with Cajun chicken. Drizzle over aioli.