Lamb Meatballs & Lemony Roast Veggie Toss

• Place potato, onion, beetroot and parsnip on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes. • When the veggies have 15 minutes cooking time remaining, add peeled pumpkin pieces to the tray and cook until tender.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine lamb mince, Kiwi spice blend, fine breadcrumbs and the egg in a large bowl. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and gently toss to coat.

• Meanwhile, slice lemon into wedges. • Add a generous squeeze of lemon juice to the tray with the veggies and toss to combine. • In a small bowl, combine mayonnaise (see ingredients) and chargrilled capsicum relish (see ingredients). Season to taste.

Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.