Sesame-Crusted Chicken

While the kumara is roasting, thinly slice the cucumber lengthways into matchsticks. Roughly chop the coriander. Juice the lime into a large bowl. Add the garlic aioli and Japanese dressing to the lime juice and stir to combine.

Combine the plain flour and salt in a shallow bowl. In a second shallow bowl, add the egg and whisk with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds, panko breadcrumbs and a pinch of salt and pepper. Dip the chicken breast into the flour mixture, followed by the egg, and finally in the sesame breadcrumb mixture. Set aside on a plate.

In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, add the crusted chicken breast and cook for 2 minutes on each side, or until golden. Transfer the chicken to an oven tray lined with baking paper and bake for 8-12 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is baking, add the cucumber and slaw mix to the dressing in the large bowl. Toss well to coat. TIP: Toss the slaw just before serving to keep it crisp.