• 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 on two lined oven trays. Toss to coat, then bake until tender, 20-25 minutes.

• While the sweet potato is roasting, thinly slice cucumber into half-moons. • Roughly chop tomato. • Place cucumber and tomato in a large bowl with the mixed salad leaves. Just before serving, drizzle with a little olive oil and vinegar and season with salt and pepper. TIP: Dress the salad before serving to prevent the leaves from going soggy!

• In a small bowl, mix together 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. • Add to a medium bowl with lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it's no longer pink inside.

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