Pepper Plant-Based Crumbed Chick'n & Japanese Rice

• Meanwhile, finely chop garlic. • Drain sweetcorn. • Grate carrot. • Crush the black peppercorns with a pestle and mortar or using a rolling pin.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine carrot, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.

• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Return rice to the saucepan and stir to combine. Remove from heat. • Stir in Japanese-style dressing. Season to taste.