Lemon Pepper Chicken, Root Vegetables and Cranberry, Walnut and Silverbeet Salad

Steps

1. oven to 225°C. Line an oven tray with baking paper.
2. Peel parsnips and carrot and cut into sticks measuring about 5cmx1cm. Toss on prepared tray with honey and a drizzle of olive oil. Season with salt and pepper and roast for18–20 minutes, until tender and just starting to caramelise. Turn once during cooking.
3. While vegetables cook, prepare the salad. Cut pear into quarters; remove core and thinly slice lengthwise; dice tomato .5cm; add both to a bowl with silverbeet and cranberry walnut mix and crumble in feta.
4. Pat chicken dry with paper towels and cut into 2cm strips. Season with salt and coat with lemon pepper spice mix, dusting off any excess.
5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 3–4 minutes each side, until golden brown and cooked through. Cover and keep warm.
6. In a small bowl, whisk all dressing ingredients together. Add to salad, season to taste with salt and pepper and toss to combine.
7. Place some cranberry, walnut and silverbeet salad and caramelised root vegetables onto each plate and top with lemon pepper chicken. Sprinkle over basil.