• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the mixed sesame seeds.

• Meanwhile, thinly slice pear (see ingredients) and cucumber. • In a medium bowl, add mixed salad leaves, pear, cucumber and a drizzle of vinegar and olive oil. Season to taste. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar and rice wine vinegar. Set aside. Little cooks: Kids can take charge by combining the ingredients for the sauce!

• When the veggies have 10 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat until glaze has reduced slightly. Transfer to a plate and allow to rest for 5 minutes.

• Toss cucumber and pear salad to combine. Slice seared chicken. • Divide sesame-roasted kumara, cucumber and pear salad and chicken between plates. • Spoon remaining teriyaki glaze over chicken to serve. Enjoy! Little cooks: Kids can add the finishing touch by spooning over the teriyaki sauce!