Chicken and vegetable 'lasagne'

Preheat the oven to 200°C (180°C fan-forced).

Heat a large chargrill pan over high heat. Lightly spray the zucchini, eggplant and pumpkin on both sides with olive oil. Chargrill, in four batches, for 3 to 4 minutes or until just tender and golden.

Slice the chicken breast in half horizontally, then place the pieces between two sheets of baking paper and pound with a meat mallet until 2 mm thick. Sprinkle with the dried herbs and season with freshly ground black pepper.

Lightly spray a 30 cm x 20 cm baking dish with olive oil. Spoon a little of the passata over the base of the dish. Top with a layer of chicken, some baby spinach leaves and then a layer of chargrilled vegetables. Spoon over more passata to cover evenly, then repeat the layers with the remaining chicken, baby spinach, vegetables and passata, finishing with a final layer of passata. Sprinkle the top with almonds.

Bake for 30 minutes or until the chicken is cooked through and golden. Serve with rocket leaves tossed in balsamic.