• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced. 
• Cut sweet potato into wedges.
• Place wedges on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

ELEVATE ME: If you’ve added extra ingredients to you recipe, sprinkle Cheddar cheese over wedges in the last 5 minutes of bake time and cook until cheese is melted and golden. 

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

• Meanwhile, trim ends of baby cos lettuce and separate leaves.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Add peri-peri seasoning, a pinch of salt  and cook, turning to coat, until fragrant, 1 minute.

• Transfer to a paper towel-lined plate.

• Toast or grill sourdough to your liking.

• Spread half the smokey aioli over toasted sourdough slices. Fill with lettuce leaves and peri-peri chick'n.

• Serve with wedges and remaining smokey aioli.

• FANCIFY ME: Thinly slice spring onion. Slice avocado in half, scoop out flesh and thinly slice. Fill sandwich with avocado slices. Sprinkle spring onion over cheesy wedges. Enjoy!