Plant-Based Crumbed Chick'n & DIY Romesco Sauce

• Meanwhile, cut sweet potato into bite-sized chunks. • Finely chop celery. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with paprika spice blend, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• While the veggies are roasting, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine paprika spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg, then finally into breadcrumbs. Set aside on a plate.

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

• Carefully peel capsicum and garlic, removing any stems and seeds. • Transfer capsicum and garlic to a food processor, then add roasted almonds, the white wine vinegar, salt, a pinch of chilli flakes (if using) and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Blitz until desired consistency. TIP: If you don't have a food processor, finely chop ingredients to form a chunky, rustic sauce!