Sambal-Spiced Chicken & Seeded Potatoes

• While the potatoes are baking, grate carrot. Thinly 
slice cucumber into half-moons. Roughly chop 
coriander. Halve lemon. Thinly slice red onion 
(see ingredients).
•  In a small bowl, combine the white wine vinegar 
and a good pinch of sugar and salt. Scrunch sliced 
onion in your hands, then add it to the pickling 
liquid. Add enough water to just cover onion.  
Set aside. 

• When the potatoes have 10 minutes remaining, rub both sides of the chicken with the salt, a good pinch of pepper and the mild sambal seasoning.

• In a large frying pan, heat the butter over a medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. 

TIP: Chicken is cooked through when it is no longer pink inside.

• While the barramundi is cooking, drain pickled 
onion. 
• In a medium bowl, combine carrot, coriander, 
cucumber, red butter lettuce and pickled onion. 
• Add a drizzle of olive oil and a good squeeze of 
lemon juice. Season to taste with salt and pepper, 
then toss to coat.