• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato chunks on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and bake until golden and crisp. TIP: If your oven tray is crowded, divide between two trays.

• When potato has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate. Season with a pinch of salt.

• While crumbed basa is cooking, thinly slice apple into wedges. • In a large bowl, combine slaw mix, apple, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide crumbed basa, cheesy sweet potato chunks and apple slaw between plates. Serve with garlic aioli. Enjoy!