• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. Grate carrot. • In a small bowl, combine makrut leaves, mixed sesame seeds, sweet chilli sauce, ginger paste, the water and half the soy sauce. • Heat a large frying pan over medium-high heat. Cook sweet-chilli ginger mixture until heated through and fragrant, 1 minute. Transfer to a medium bowl and set aside. TIP: The makrut leaves are fibrous so make sure to cut them into very small pieces!

• Meanwhile, cut chicken breast into 2cm chunks. • In a second medium bowl, combine cornflour (see ingredients) and a generous pinch of salt and pepper. Add chicken, tossing to coat.

• When the sweet potato has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When the oil is hot, shake the excess cornflour off chicken, then cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

• Meanwhile, combine sesame dressing, the rice wine vinegar, remaining soy sauce and a drizzle of olive oil in a third medium bowl. • Add shredded cabbage mix, baby spinach leaves, carrot and roasted sweet potato. Toss to coat and season to taste. • To bowl with sweet-chilli ginger mixture, add cooked chicken, tossing to coat.

• Divide sweet potato and cabbage salad between plates. • Top with golden sweet chilli-makrut chicken. • Sprinkle with crunchy fried noodles to serve. Enjoy!