Surprise Chicken Bites with Roast Kumara and Spinach Salad

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
2. Toss kumara on first prepared tray with a drizzle of oil and season with salt and pepper. Roast for 15–18 minutes, until tender. Turn once during cooking.
3. While kumara cooks, grate courgette, until you have ½ cup worth, into a clean tea towel and squeeze out excess moisture. Place into a large bowl, along with mince and breadcrumbs. Use clean hands to combine well then divide mixture in 12 equal portions (about 1 heaped tablespoon scoop).
4. Take a piece of cheese and completely encase it in mince mixture then roll into a ball. Place flour onto a plate then roll ball in flour to coat, shaking off excess. Repeat with remaining mince mixture.
5. Heat oil in a large fry-pan on medium-high heat and cook chicken bites for about 3 minutes, until browned on all sides. Transfer to second prepared tray and finish cooking in oven for 5 minutes, until bites are cooked through.
6. Cut broccoli into small florets and cook in pot of boiling water for 1 minute. Add peas and cook a further minute, until just tender. Drain and set aside. In a large bowl mix mustard and mayonnaise together. Add kumara, broccoli, peas and spinach. Toss to combine and season with salt and pepper.
7. Divide roast kumara and spinach salad and surprise chicken bites between plates.