Walnut & Rosemary-Crusted Chicken

While the veggies are roasting, pick the rosemary leaves and finely chop. Thinly slice the cucumber. Finely chop the garlic. Crush the walnuts in their packet using a rolling pin (or finely chop if you prefer!).

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a shallow bowl, whisk the egg. In a second shallow bowl, combine the rosemary, garlic, walnuts, panko breadcrumbs and the salt, then season with pepper. Coat the chicken breast in the egg, then in the walnut-panko mixture, pressing lightly to help the crust stick. Reserve any leftover crumb in the bowl. (You'll use it in step 4!).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the crusted chicken until golden, 2 minutes on each side. Transfer to a second lined oven tray and sprinkle the leftover panko crumb over the chicken. Bake the chicken until cooked through, 8-12 minutes. Remove from the oven, then set aside to rest.

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

While the chicken is resting, combine a drizzle of vinegar and olive oil in a large bowl. Season. Add the mixed salad leaves and cucumber and toss to coat.