Walnut & Rosemary Crusted Chicken

While the potato is roasting, pick the rosemary leaves and finely chop. Finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the walnuts in their packet (or finely chop). In a shallow bowl, combine the rosemary, garlic, walnuts, a pinch of chilli flakes (if using), panko breadcrumbs and the salt. Season with a pinch of pepper.

Set 1/2 the garlic aioli aside until time to serve. Spread the remaining garlic aioli all over each chicken breast, then, working one at a time, add the chicken to the walnut-panko mix and turn to coat, pressing lightly to help the crust stick. Reserve any leftover crumb in the bowl, you will use it in step 4. TIP: The garlic aioli acts as an egg replacement and will help the chicken stay moist.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the crusted chicken and cook until golden, 2 minutes on each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Halfway through the baking time, add the leftover crumb to the tray to toast. When the chicken is done, set aside to rest. TIP: The chicken is done when it is no longer pink inside.

While the chicken is baking, thinly slice the cucumber into half-moons. In a large bowl, combine the balsamic glaze (see ingredients list), olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Just before serving, add the cucumber and mixed salad leaves to the dressing and toss to coat.