• Preheat oven to 240°C/220°C fan-forced. Peel kūmara and cut into fries.
• Place kūmara on a lined oven tray and drizzle generously with olive oil. Sprinkle over sesame seeds, season with salt and pepper and toss to coat.
• Roast until tender, 20-25 minutes.

• Meanwhile, slice apple into thin sticks. 
• Finely chop garlic. 

• In a medium bowl, combine garlic, the honey and soy sauce. Add chicken thigh and toss to coat. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up the chicken and let the excess marinade drop back 
into the bowl.
• Add chicken thigh and cook until browned, 2 minutes each side.
• In the last minute of cook time, add marinade to the pan and cook until slightly reduced.
• Transfer chicken to a second lined oven tray and spoon over remaining marinade from the pan. Bake until cooked through, 12-14 minutes.

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

• In a large bowl, combine apple, slaw mix, sesame dressing and olive oil, then toss to coat. Season to taste with salt and pepper.

Little cooks: Take the lead by tossing the slaw!

• Slice chicken. 
• Divide kūmara fries, apple slaw and honey-soy chicken between plates. 
• Tear over coriander and serve with a dollop of the mayonnaise. Enjoy!

Little cooks: Add the finishing touch by tearing over the coriander!