Sticky Ginger Chicken & Roast Pumpkin Salad

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce (for the dressing), sugar, rice wine vinegar (for the dressing) and a drizzle of olive oil to the toasted sesame seeds. Mix well to combine and set aside. Thinly slice the cucumber into half-moons.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, grate the ginger. In a second small bowl, combine the ginger, honey, soy sauce (for the glaze), rice wine vinegar (for the glaze) and the water. When the chicken is cooked, remove the pan from the heat, then add the ginger-soy glaze and turn the chicken to coat. Set aside.

In a medium bowl, add the baby spinach leaves, roasted veggies and cucumber. Drizzle over 1/2 the sesame dressing and gently toss to combine.