• 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(see ingredients)
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 microwave-safe bowl, combine miso 
paste, the butter, honey and water. Season with 
salt and pepper. Microwave in 10 second bursts 
until butter is melted. Mix well.
• Once wombok is done, remove tray from oven and 
drizzle over miso glaze. Return to oven and roast 
until caramelised, 8-10 minutes. 

• While the 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: Chicken is cooked through when it’s no longer 
pink inside.

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