Step 1

Preheat oven to 200°C. Line an oven tray with baking paper. Heat BBQ grill and hot plate to high (if using).

Step 2

Toss pumpkin, tomatoes and corncobs with first measure of chicken spice mix, salt and oil on prepared tray. Bake for 15–20 minutes, turning once during cooking.

Step 3

Pat chicken dry with paper towels and cut into 3cm wide strips. Toss with chicken spice mix, lemon zest and season with salt and pepper. Heat olive oil in a large fry-pan on high heat and cook chicken in batches, for 1–2 minutes each side, until golden and cooked through (alternatively use the BBQ). Remove chicken from the pan, set aside and cover with foil to rest. Add lemon juice and butter to pan until butter melts then remove from heat.

Step 4

Transfer pumpkin and tomato from oven tray onto a serving platter, return corn to the oven for an extra 5–10 minutes, until tender. Toss spinach with pumpkin and tomatoes, until the spinach has just wilted. Once corn is cooked either slice kernels off the cob and toss through pumpkin hash or serve whole.

Step 5

To serve, top pumpkin hash with chicken strips and drizzle over pan juices.

Step 6

Combine 1 teaspoon each of smoked paprika, paprika, ground coriander, ground cumin and dried oregano (or mixed herbs).