Chicken Nuggets with Cheesy Roasties

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. In a small bowl, combine cheese, potato spice mix and salt. Cut baby potatoes in half.
2. On first prepared tray, sprinkle over cheese mixture to form a flat, single layer. Place potatoes on top (flat side down). Bake for 25-30 minutes, until crispy and cooked through.
3. Pat chicken dry, dice about 2 x 3cm and set aside. Mix flour and salt in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a large fry-pan on lowmedium heat. Cook chicken, in two batches, for about 2 minutes each side, until golden. Wipe out pan between batches. Place on second prepared tray and bake for 5-6 minutes, or until cooked through.
5. While chicken is cooking thinly slice cabbage until you have about 3 cups worth; grate carrot and beetroot; zest and juice orange. Add all to a large bowl along with mayonnaise and salt, mix well to combine. Season to taste.
6. To serve, divide crispy potatoes, nuggets and slaw between plates.