DUKKAH CHICKEN WITH HUMMUS AND ROASTED VEGGIE MIX

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potato, carrot, courgette and red onion over both prepared trays with olive oil. Season with salt and roast for about 25 minutes, until tender. Toss and swap trays once during cooking
3. While vegetables are roasting, pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and use a knife to slice through horizontally to make 2 thin steaks.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. While pan is heating, toss chicken in a bowl with first measure of hummus, second measure of dukkah and a pinch of salt, until coated.
5. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), or until cooked through. Wipe pan clean with paper towels and add more oil between batches, if needed. Cover with foil to rest for 2-3 minutes before slicing thickly.
6. Toss mesclun in a bowl with a drizzle of extra-virgin olive oil (if desired). Toss first measure of dukkah (if using) on trays with roasted veggie mix. Season to taste with salt and pepper.
7. divide roasted veggie mix and mesclun between plates and top with slices of dukkah chicken. Serve remaining hummus on the side