Crumbed Chicken Nuggets with Kumara Rounds

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut kumara into 0.5cm rounds an toss on first prepared tray with kumara spice and a drizzle of oil. Season with salt and bake for 20-25 minutes, until tender. Turn once to ensure even cooking.
2. While kumara is cooking, pat chicken dry and dice 2-3cm. Mix flour with salt in a bowl, whisk egg with milk in a second bowl and add quinoa breadcrumbs to a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go.
3. Heat a drizzle of oil in a large fry-pan on low to medium heat. Cook crumbed chicken, in two batches, for about 2 minutes each side until golden. Wipe out pan between batches and add more oil. Place on second prepared tray and cook in oven for 5-6 minutes, or until cooked through.
4. While chicken is cooking, prepare salad. In a medium bowl whisk olive oil, mustard, honey and vinegar. Dice capsicum and cucumber 1cm; grate carrot; shred lettuce. Add to bowl with dressing, season and toss to combine.
5. In a small bowl mix sweet chilli sauce and mayonnaise (if using).
6. To serve, divide kumara rounds, crumbed chicken nuggets and salad between plates. Serve plum sauce on the side.