Thai-Style Chicken & Roast Sweet Potato Salad

While the sweet potato is roasting, finely grate the ginger and the garlic (see ingredients). Zest the lime to get a generous pinch, then cut into wedges. In a medium bowl, combine the ginger, garlic and lime zest and set aside. Thinly slice the pear. Halve the cherry tomatoes. In a separate medium bowl, combine the chicken thigh, Thai seven spice blend, the salt and a drizzle of olive oil.

Place a large frying pan over a high heat with the sesame oil blend. Heat until just smoking, 1 minute. Carefully pour the oil over the ginger mixture in the medium bowl. Add the soy sauce, brown sugar, a generous squeeze of lime juice and the rice wine vinegar to the ginger garlic mixture and mix well to combine.

TIP: The hot oil will bubble up and cook the garlic and ginger.

Return the frying pan to a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from the heat.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

Add the pear, cherry tomatoes, sweet potato and mixed salad leaves to the ginger dressing. Toss well to coat. Roughly chop the coriander.