Satay Chicken Slaw Bowl

While the sweet potato is baking, finely grate the garlic. Thinly slice the cucumber into rounds. Grate the carrot. Cut the pear into thin sticks. Pick and finely chop the mint. Finely slice the long red chilli (if using). Zest the lemon to get a generous pinch, then juice the whole lemon.

In a large bowl, combine a drizzle of olive oil with a pinch of salt and pepper and 1/2 the lemon juice. Add the shredded cabbage mix, carrot, pear and 1/2 the mint.

Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Set aside.

While the pork is cooking, in a medium bowl, combine the dark roasted peanut butter and the boiling water. Add the garlic, ginger paste, soy sauce, honey and remaining lemon juice, stirring to combine. Return the pan to a medium-high heat. Add the satay sauce and cook until slightly reduced, 1 minute. Remove from heat, then stir in the lemon zest and any resting juices.