• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Cut corn cob in half. • Place sweet potato on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Add corn to oven tray. Drizzle with olive oil, season with salt and turn to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• While veggies are roasting, thinly slice cucumber into rounds. • Slice lime into wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Southeast Asian spice blend and a drizzle of olive oil. • In a small bowl, combine peanut butter, the water, the brown sugar and half the soy sauce mix.

• When corn has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Remove pan from heat and stir in peanut butter mixture, until slightly thickened, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a large bowl, combine a good squeeze of lime juice and remaining soy sauce mix. • Add deluxe salad mix and cucumber and toss to combine. Season.

• Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. • Set aside for 1 minute.

• Uncover baos then gently halve buns and spread with coconut sweet chilli mayonnaise. Fill with chicken and some slaw. • Divide baos, sesame sweet potato fries and corn cobs between plates. • Tear over coriander. Serve with any remaining slaw and lime wedges. Enjoy!