Double Parmesan-Crumbed Chicken Strips & Slaw

• Place potato, beetroot and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with salt and toss to coat • Spread out evenly, then bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.

• In a shallow bowl, combine the plain flour and a pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine grated Parmesan cheese and panko breadcrumbs. • Take handfuls of the chicken strips and coat them in flour mixture, followed by the egg and finally the panko-Parmesan mixture. Transfer to a plate.

• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • When the oil is hot, cook chicken strips in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel. TIP: Add more oil between the batches if needed.

• In a medium bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season to taste.