• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place eggplant on lined oven tray, drizzle with olive oil, sprinkle over sweet soy seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. While eggplants are roasting,• Cut chicken breast into 2cm chunks. 
• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 3-6 minutes. Set aside.

• Meanwhile, thinly slice radish. In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid. Add enough water to just cover the radish and set aside.

• Roughly chop baby leaves. • Slice cucumber into half-moons. • Grate carrot. • Finely chop garlic.

• Add garlic and the sesame oil to a large microwave-safe bowl. Microwave in 10 second bursts until sizzling. • Add the soy sauce, brown sugar and a splash of the pickling liquid and mix well.

• Add shredded cabbage mix to the garlic-soy dressing, along with baby leaves, carrot and cucumber, tossing to combine.

• Drain pickled radish. • Divide cucumber slaw between bowls. • Top with pickled radish and sweet-soy eggplant and chicken • Garnish with crispy shallots. • Drizzle over sesame dressing to serve. Enjoy!