Smokey Chicken & Kumara Power Bowl

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop.
• Slice plum into wedges, carefully removing the stone.
• Slice lemon into wedges. Fnely chop garlic.
• In a large bowl, combine a good squeeze of lemon juice, dijon mustard and a drizzle of olive oil. Season with salt and pepper. Set aside.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a chopping board and roughly chop.

TIP: Add as much or as little lemon juice as you like depending on your taste.

• While the walnuts are toasting, place grated Parmesan cheese in even circles on a second lined oven tray.
• Bake until cheese is golden and crisp at edges, 8-10 minutes (watch it doesn’t burn!).

TIP: The Parmesan crisps will become crisp as they cool.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine garlic, Kiwi spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken steaks, turning to coat.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). 

TIP: The chicken is cooked when it is no longer pink inside.