• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds (see ingredients) 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. Grate the carrot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season. • In a medium bowl, add mixed salad leaves, pear, carrot and a drizzle of vinegar and olive oil. Season to taste. Set aside. • In a small bowl, combine teriyaki sauce, the brown sugar and the vinegar. Set aside. Little cooks: Kids can take charge by combining the ingredients for the sauce!

• When the veggies have 10 minutes remaining, season chicken. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side. • Remove the frying pan from heat, then add teriyaki sauce mixture and turn chicken to coat until glaze has reduced slightly. Remove from heat.

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