At first glance this dish might seem ordinary, but it’s anything but. The pistachio crumb is really something, and asparagus is one of our favourite veggies to feature this time of the year, both fresh and nutty in equal measure.
pistachio & peanut mix(ContainsPeanuts, Tree Nuts)
free range chicken breast
baby spinach leaves
Preheat the oven to 200°C/180°C fan-forced. Bring a 1/2 filled kettle of water to the boil. Trim the woody ends of the asparagus(or gently bend the end of each spear until it snaps naturally, then discard woody ends). Slice the spears in 1/2 crossways. Peel the cucumber into ribbons. Finely slice the red onion.
Place the pistachio & peanut mix in a plastic bag (or wrap in the centre of a tea towel) and bash using a rolling pin until the nuts resemble fine breadcrumbs. Transfer the pistachio & peanut mix and panko breadcrumbs to a large bowl. Season with salt and pepper and stir to combine.
Pat the chicken breast dry with paper towel and drizzle with a 1/4 of the olive oil. Coat the chicken in the nut mixture, pressing firmly so it sticks. Lay the crusted chicken on the prepared oven tray. Top each fillet with any remaining crust. Spray or drizzle with a 1/4 of the olive oil (this will give it a nice golden crust). Cook in the oven for 15-20 minutes, turning halfway, or until cooked through and golden on top. Thickly slice.
Meanwhile, place the asparagus in a medium bowl. Pour over the boiling water. Set aside for 2-3 minutes, or until the asparagus is bright green and just tender. Drain and run under cold water to stop the cooking process.
In a second large bowl, combine the remaining olive oil and the balsamic vinegar and season with salt and pepper. Add the asparagus, cucumber ribbons, red onion and baby spinach leaves and toss to combine.
Divide the asparagus salad and pistachio crusted chicken between plates. Enjoy!