• Peel kūmara, then cut into fries.
• Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. 
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. 

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. 
• Grate carrot.

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. 
TIP: Chicken is cooked through when it’s no longer pink inside.

• Roughly chop baby leaves.
• In a large bowl, combine shredded cabbage mix, baby leaves, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Spread bun bases with smokey aioli and top with slaw and 
American-style chicken.
• Serve with kūmara fries and any remaining aioli and slaw. Enjoy! 
Little cooks: Take the lead and help build the burgers!