Kawakawa Crumbed Chicken with Kumara Chunks

Steps

1. Prepare and cook kumara and cauliflower Preheat oven to 220oC. Dice kumara 2cm and toss with a drizzle of olive oil on a lined oven tray and season. Roast for 20 minutes. Cut cauliflower into medium florets.
2. Add cauliflower and mustard to tray and roast a further 10 minutes until tender. Add spinach, smoked aioli and a drizzle of vinegar to tray and toss to combine.
3. Prep and crumb chicken Pat chicken dry and place in a bowl with flour and 1/2 teaspoon salt. Whisk egg with milk in a second bowl and mix breadcrumbs, kawakawa rub and 1/2 teaspoon salt in a third bowl. Toss chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
4. Cook chicken Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 6-8 minutes each side (depending on thickness), or until cooked through. Wipe pan between batches and add more oil as needed. Reduce heat if crumb starts to burn. Rest.
5. To finish Finely dice cucumber. Slice chicken thickly.
6. To serve Divide kumara and veggies between plates and top with chicken and a dollop of smoked aioli. Sprinkle over cucumber and mint.