Herby Crumbed Chicken & Kumara Fries

While the fries are baking, finely chop the parsley leaves. Slice the lemon into wedges. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and parsley. Coat the chicken 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 of the pan. Cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

While the chicken is cooking, thinly slice the apple. Grate the carrot (see ingredients). Scoop out the avocado flesh (see ingredients) and cut into small cubes. In a large bowl, combine a generous squeeze of lemon juice with a drizzle of olive oil. Add the apple, carrot , avocado and mixed salad leaves. Crumble in the cheese (see ingredients) and toss to coat.