• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper over two lined oven trays. Toss to coat, then bake until tender, 20-25 minutes.

• While the sweet potato is roasting, halve snacking tomatoes. • In a medium bowl, place snacking tomatoes and mixed salad leaves. Just before serving, drizzle with a little olive oil and the rice wine vinegar and season with salt and pepper. TIP: Dress the salad before serving to prevent the leaves from going soggy!

• In a small bowl, combine Japanese dressing and mayonnaise.

• Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • In a second medium bowl, combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add chicken steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks, until cooked through (when no longer pink inside), 3-5 minutes each side (depending on thickness). TIP: Cook chicken in batches if your pan is getting crowded.

• Divide lemon pepper chicken, sesame sweet potatoes and salad between plates. • Garnish salad with crispy shallots. Serve with Japanese mayo. Enjoy!