• Cut kūmara and potato into bite-sized chunks. Thinly slice radish.
• Set your air fryer to 200°C. Place kūmara and potato into the air fryer 
basket, drizzle with olive oil, season with salt and toss to coat. Cook for 
10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. 

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place kūmara and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. 

• In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. 
Add chicken thigh and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook chicken, turning occasionally, until browned and cooked through, 
14-16 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, combine shredded cabbage mix, radish, sesame dressing and 
a drizzle of vinegar in a large bowl. Season to taste. 

Little cooks: Kids can help combine all the ingredients for the slaw. 

• Slice sweet-soy chicken.
• Divide chicken, root veggies and creamy radish slaw between plates to 
serve. Enjoy!