Pistachio Crumbed Chicken

Place the pistachio & peanut mix in a plastic bag (or wrap in the centre of a tea towel) and bash using a rolling pin until the nuts resemble fine breadcrumbs. Transfer the nuts and panko breadcrumbs to a large bowl. Season with salt and pepper and stir to combine. Tip: you can do this in a small food processor if you prefer.

Drizzle the chicken breast with a dash of olive oil. Coat the chicken in the nut mixture, pressing firmly so it sticks. Lay the crumbed chicken breast on a lined oven tray. Top each fillet with any remaining crumb. Drizzle or spray with olive oil (this will give it a nice golden crust). Cook in the oven for 15-20 minutes, turning halfway, or until cooked through and golden on top. Once cooked remove from the oven and slice the chicken into pieces.

Meanwhile, place the asparagus pieces in a small bowl. Pour over the boiling water. Set aside for 5 minutes to blanch and then drain.

To make the salad, combine the cucumber ribbons, baby spinach leaves, red onion and asparagus in a second large bowl. In a small jug or bowl combine the remaining olive oil, the balsamic vinegar and a good seasoning of salt and pepper. Pour over the salad and toss to combine.