Dukkah Chicken with Hummus and Roast Veggies

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium-high (if using). Prepare ingredients. Toss kumara, courgette, capsicum and onion on both prepared trays with a drizzle of olive oil. Season and roast for about 25 minutes, until tender. Toss and swap position of trays halfway during cooking.
2. 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 two thin steaks.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh 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.
4. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), until cooked through. Wipe pan clean and add more oil between batches, if needed. Set aside, covered, to rest for 2-3 minutes before slicing thickly.
5. Toss mesclun in a bowl with a drizzle of extra-virgin olive oil (if desired). Toss first measure of dukkah on tray with roasted veggies (if using).
6. To serve, divide roasted veggies and mesclun between plates and top with slices of dukkah chicken. Serve remaining hummus on the side.