• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and a pinch of salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• While the pumpkin is roasting, thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks.

• In a small bowl combine the soy sauce, brown sugar, a small drizzle of olive oil and a generous drizzle of white wine vinegar.

• When the pumpkin has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from the heat and stir through Sichuan garlic paste. TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine mixed salad leaves, the roasted pumpkin and cucumber. • Pour over the soy dressing and toss to coat. TIP: Let the pumpkin cool slightly before adding to the salad to keep the leaves crisp.

• Divide Asian roast pumpkin salad mix between bowls. Top with sticky Sichuan chicken. • Spoon over any remaining sauce from the pan. • Garnish with crushed peanuts to serve. Enjoy!