Grilled Ginger Miso Chicken with Sesame Fries and Crunchy Peanut Salad

Preheat oven to 220°C. Cut the red potato into 1cm fries. Place on a lined baking tray. Season with salt. Drizzle with olive oil and sprinkle with white sesame seeds and toss to coat. Bake in the oven until tender, Around 20 minutes.

Tip! There is no need to peel the potatoes. Before cutting into fries, par-cook the potatoes in the microwave for 2 minutes to reduce baking time in the oven to 10 minutes.

Meanwhile, firmly pound the chicken breast while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 1¹⁄₂ cm. Mince ginger. In a large bowl, combine the miso paste, ginger and a drizzle of oil. Add chicken to the miso mixture and rub to coat.

Thinly slice the Lebanese cucumber. Cut the cherry tomatoes in half. Thinly slice spring onion. Peel and grate the carrot.

Heat BBQ or a large frying pan with a drizzle of oil over a medium-high heat. Add marinated chicken and cook, turning occasionally, until browned and cooked through, 3-5 minutes per side.

In a bowl, combine Asian lettuce mix, cucumber, tomato, grated carrot, roasted peanuts and spring onion. Dress with Japanese style dressing and toss to coat.

Divide sesame fries between plates and top with miso chicken. Serve the salad alongside. Enjoy!

Preheat oven to 220°C. Cut the red potato into 1cm fries. Place on a lined baking tray. Season with salt. Drizzle with olive oil and sprinkle with white sesame seeds and toss to coat. Bake in the oven until tender, Around 20 minutes.

Tip! There is no need to peel the potatoes. Before cutting into fries, par-cook the potatoes in the microwave for 2 minutes to reduce baking time in the oven to 10 minutes.

Meanwhile, firmly pound the chicken breast while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 1¹⁄₂ cm. Mince ginger. In a large bowl, combine the miso paste, ginger and a drizzle of oil. Add chicken to the miso mixture and rub to coat.

Thinly slice the Lebanese cucumber. Cut the cherry tomatoes in half. Thinly slice spring onion. Peel and grate the carrot.

Heat BBQ or a large frying pan with a drizzle of oil over a medium-high heat. Add marinated chicken and cook, turning occasionally, until browned and cooked through, 3-5 minutes per side.

In a bowl, combine Asian lettuce mix, cucumber, tomato, grated carrot, roasted peanuts and spring onion. Dress with Japanese style dressing and toss to coat.

Divide sesame fries between plates and top with miso chicken. Serve the salad alongside. Enjoy!