Crumbed Chicken Dippers & Rosemary Potato Wedges

While the wedges are baking, cut the chicken breast into 2cm strips. Combine the sweet mustard spice blend, the salt and plain flour in a shallow bowl, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken in batches, turning, until golden and cooked through, 3-4 minutes (depending on thickness). Transfer to a plate lined with paper towel and season with salt.

TIP: Add extra oil between batches if needed.

While the chicken is cooking, thinly slice the white turnip. Thinly slice the cucumber into half-moons.

In a large bowl, combine a drizzle of olive oil and the balsamic vinegar. Add the turnip, cucumber and mixed salad leaves. Toss to combine.