• Cut potato into bite-sized chunks.
• Set your air fryer to 200°C. Place peeled pumpkin pieces and potato evenly into air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

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

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat and add sweet chilli sauce and the soy sauce, turning chicken to coat.

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

• While the chicken is cooking, slice cucumber into half-moons. Thinly slice celery.
• In a second medium bowl, combine shredded cabbage mix, cucumber, celery, Asian chilli dressing, the sesame oil and a drizzle of vinegar. Season to taste.

• Divide sticky Asian chicken, celery slaw, roast pumpkin and potato chunks between plates. Tear over coriander. Enjoy!