• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle with sweet soy seasoning, then drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with a dash of olive oil. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Thinly slice cucumber into half-moons. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper and set aside. • In a large bowl, add the vinegar, honey and sesame oil, whisking to combine. Set aside. • Add Asian slaw mix and cucumber to the bowl, tossing to coat. Season to taste. • 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). Transfer to a plate and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.

• Slice chicken. • Divide jasmine rice and slaw between bowls. • Top with Asian roast pumpkin, chicken and garlic aioli. • Garnish with crispy shallots and tear over coriander. Enjoy!