Wrap each sweet potato in alfoil and bake in the airfryer on 180℃ for 50-60 mins.

Combine all the mariande ingredients togther, mix in the chicken until combined, then set aside for 15-20 mins.

Pan fry or cook in the airfryer on 190℃ for 10-15 minutes, flipping halfway. Let rest for 5 mins before slicing.

Combine all the salad ingredients in a bowl. Crumble in the feta and mix until well combined.

Combine all the ingredients in a bowl and mix well until combined.

To serve, remove the sweet potato from the alfoil and slice in half. Top with the cucumber salad, sliced chicken, hummus, yoghurt dressing and pickled onions. Enjoy!

If meal prepping, store in the fridge in a sealed container for up to 4 days