• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice long chilli (if using).
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
• Add cucumber and chilli to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• Cut Bambino wombok lengthways into quarters.
• Place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until just tender, 10 minutes.

• While wombok is roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a small heatproof bowl, combine miso paste, the butter, honey and water. Season with salt and pepper. Microwave until butter is melted, 10 second bursts.
• Once wombok is done, remove tray from oven and drizzle over miso glaze. Return to oven and roast until caramelised, 8-10 minutes.

• While miso glaze is caramelising, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• Drain pickled cucumber.
• Divide soy chicken, charred miso Bambino wombok and sweet potato chunks between plates.
• Serve with pickled chilli cucumbers. Enjoy!