Cornflake Chicken with Broccoli, Kumara and Orange Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to medium (if using).
2. Toss kumara on prepared tray with maple syrup/honey and a drizzle of oil. Season with salt and roast for 18-20 minutes, until tender and golden. Turn once to ensure even cooking. Cut broccoli into small florets and set aside.
3. Pat chicken dry with paper towels, cut into 2 x 2cm strips and place in a medium bowl. Sprinkle over cornflour and toss to coat. Crack an egg into small bowl and whisk. Pour egg over chicken, making sure all chicken is covered in egg.
4. Place cornflake crumb into a zip-lock bag (or bowl), place chicken inside and shake to coat chicken in crumbs. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 2-3 minutes each side, until golden and just cooked through.
5. While chicken is cooking, cook broccoli in pot of boiling water for 2-3 minutes, until tender. Drain and set aside. Peel orange and dice flesh 1cm. Dice cucumber 1cm and finely slice lettuce. Place both in a large bowl along with cooked broccoli and kumara, first measure of lemon juice and oil. Toss to combine and season to taste.
6. In a small bowl, mix second measure of lemon juice and mayonnaise together.
7. divide broccoli, kumara and orange salad between plates. Top with cornflake chicken and serve a dollop of lemon mayo on the side.