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

• Meanwhile, thinly slice pear. Finely chop the garlic.

• In a medium bowl, combine the garlic, honey and soy sauce and mix well. Add the 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 pear and Asian slaw mix, sesame dressing and olive oil, and toss to coat. Season to taste.

• Slice the chicken. Divide the kumara fries, pear slaw and honey soy chicken between plates. Serve with mayonnaise. Enjoy!