Pre-heat the oven at 220°C
Peel 1/2 swede (koolraap) and cut into 1 cm thick slices. Mix 2 tbsp olive oil, 2 tbsp sesame seeds and some sea salt in a bowl, then add the pumpkin slices and stir to cover well with the mix
Transfer to a paper covered baking tray and put in the oven for 20 mins.
Whisk 50g white miso with 1/2 tbsp sesame oil, 1/2 tbsp soy sauce, 30 ml mirin, 1 heaped tbsp lichtbrown sugar and 1/2 tbsp rice vinegar in a bowl.
Add 4 chicken thigh filets and stir well.
When the pumpkin has been in the oven for 20 mins, add the chicken and pour the rest of the miso marinade over it.
Put back in the hot oven for another 20 mins
Serve with sliced spring onion, coriander, lime and extra sesame seeds
(Recipe from Donna Hay's Everyday Fresh cookbook, she used pumpkin)
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