• 600g sweet potato, cut into wedges
  • 1/4 small pineapple, peeled, cored, thinly sliced or tinned pineapple slices
  • 2 x 250g chicken or turkey breast fillets
  • 1 tablespoon Cajun seasoning
  • 4 small wholegrain rolls or wholemeal pitta breads
  • 80g mixed baby lettuce leaves
  • 1/4 cup mint leaves
  • 1/2 cucumber, cut into ribbons with a peeler


  • STEP 1
    Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato on prepared tray and spray with olive oil. Bake for 30 minutes, or until golden and tender.
  • STEP 2
    Spray a grill pan with oil and set over high heat. Cook pineapple slices for 2 minutes on each side, or until lightly charred and heated through. Transfer to a plate.
  • STEP 3
    Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Place chicken on a plate. Spray fillets with olive oil, then sprinkle with Cajun seasoning.
  • STEP 4
    Cook chicken on grill plate for 2–3 minutes each side, or until browned and cooked through.
  • STEP 5
    Meanwhile, preheat grill. Toast rolls until light golden. Place roll bases on 4 serving plates. Top with the lettuce, cucumber, mint, chicken and pineapple. Add the tops of rolls to burgers. Serve with the sweet potato wedges.

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