Chicken with Sesame Salad and Miso Kumara Cauliflower Mash

Steps

1. a small pot of salted water to the boil.
2. Cook kumara and cauliflower in pot of boiling water and until very soft, about 10 minutes. Drain and mash with miso paste and butter. Season with salt and pepper, set aside and keep warm.
3. While kumara is cooking, prepare salad. Roughly chop spinach; peel carrot and cut into thin matchsticks or grate, remove core and seeds from capsicum and thinly slice; place all in a medium bowl. Mix all dressing ingredients together in a small bowl and set aside.
4. Pat chicken dry with paper towels 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 2 thin steaks. Season with salt and pepper. Heat a small, dry, fry-pan on medium heat. Toast sesame seeds for 1–2 minutes until golden and fragrant, taking care not to let them burn. Remove from pan and set aside to cool. Add a drizzle of oil to same pan and fry chicken until golden and cooked through, about 2 minutes each side.
5. Toss dressing through salad just before serving.
6. Place mash and salad onto a plate and top with chicken. Garnish with sesame seeds and coriande