Grilled Ginger Miso Chicken with Sesame Fries and Crunchy Peanut Salad

Preheat oven to 220°C. Cut the potatoes 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 25 minutes (or in the air fryer for 15 minutes, tossing frequently).

Meanwhile, firmly pound the chicken between 2 sheets of baking paper 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.

Heat the 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, 5-6 minutes per side.

In a bowl, combine kale and beetroot mix, cucumber, tomato, 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 on the side. Enjoy!

Preheat oven to 220°C. Cut the potatoes 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 25 minutes (or in the air fryer for 15 minutes, tossing frequently).

Meanwhile, firmly pound the chicken between 2 sheets of baking paper 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.

Heat the 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, 5-6 minutes per side.

In a bowl, combine kale and beetroot mix, cucumber, tomato, 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 on the side. Enjoy!

Preheat oven to 220°C. Cut the potatoes 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 25 minutes (or in the air fryer for 15 minutes, tossing frequently).

Meanwhile, firmly pound the chicken between 2 sheets of baking paper 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.

Heat the 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, 5-6 minutes per side.

In a bowl, combine kale and beetroot mix, cucumber, tomato, 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 on the side. Enjoy!

Preheat oven to 220°C. Cut the potatoes 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 25 minutes (or in the air fryer for 15 minutes, tossing frequently).

Meanwhile, firmly pound the chicken between 2 sheets of baking paper 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.

Heat the 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, 5-6 minutes per side.

In a bowl, combine kale and beetroot mix, cucumber, tomato, 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 on the side. Enjoy!

Preheat oven to 220°C. Cut the potatoes 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 25 minutes (or in the air fryer for 15 minutes, tossing frequently).

Meanwhile, firmly pound the chicken between 2 sheets of baking paper 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.

Heat the 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, 5-6 minutes per side.

In a bowl, combine kale and beetroot mix, cucumber, tomato, 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 on the side. Enjoy!

Preheat oven to 220°C. Cut the potatoes 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 25 minutes (or in the air fryer for 15 minutes, tossing frequently).

Meanwhile, firmly pound the chicken between 2 sheets of baking paper 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.

Heat the 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, 5-6 minutes per side.

In a bowl, combine kale and beetroot mix, cucumber, tomato, 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 on the side. Enjoy!