Miso Chicken, Sesame Fries and Simple Summer Salad

Bake Sesame Fries:

Preheat oven to 220°C. Cut the potato into 1cm fries. Place on a lined baking tray. Season with salt. Drizzle with olive oil and sprinkle with mixed sesame seeds and toss to coat. Bake in the oven until tender, 20-25 minutes.

Marinate Chicken:

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

Prepare Salad Veg:

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

Cook Chicken:

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

Dress Salad:

In a bowl, combine salad leaves, cucumber, tomato, grated carrot, roasted peanuts and spring onion. Add the Japanese dressing base, 2 Tbsp olive oil and toss to coat.

You Plate It:

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