Sesame Glazed Chicken

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Prepare basil and apple.
2. Dice kumara 2cm. Toss with ½ teaspoon of oil on prepared tray and season. Roast for about 18 minutes. Cut broccoli into small florets.
3. After 18 minutes, remove tray from oven. Toss broccoli, remaining oil and water with kumara and season. Roast for 8-10 minutes, until tender.
4. While kumara roasts, mix together all salad dressing ingredients in a small bowl and season. Reserve 2 tablespoons for serving.
5. Dice tomato 1-2cm, peel cucumber and carrot into ribbons and thinly slice core of carrot. Add all to a bowl with spinach. Set aside.
6. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cm-thick steaks.
7. Heat oil in a medium fry-pan on medium-high heat. Season chicken and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Remove pan from heat, add water, sesame seeds and smoky apple sauce to pan and toss chicken to coat. Transfer chicken onto a plate. Add 1 tablespoon of water to pan and mix with cooking juices. Spoon over chicken, cover and allow to rest for 1-2 minutes.
8. Toss remaining salad dressing through salad just before serving and season. Thinly slice chicken and toss back through sauce and resting juices.
9. To serve, share salad between plates. Top with sesame glazed chicken and any sauce. Place roast kumara and broccoli on the side. Spoon over reserved salad dressing.