Lemon Pepper Chicken & Golden Potato Chunks

• Meanwhile, halve kumato. Finely chop garlic. Pick and finely chip rosemary.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, stir through Parmesan cheese and season to taste.

• Return the pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute, sprinkle over lemon pepper seasoning, turning to coat.

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

• While chicken is cooking, place kumato on a second lined oven tray.
• Sprinkle over rosemary, drizzle with olive oil and season with salt and pepper.
• Roast until tomatoes are just blistered, 4-5 minutes.

• In a second medium bowl, combine mixed salad, a drizzle of balsamic vinegar and olive oil. Season.