Walnut & Rosemary Crumbed Chicken

Place the walnuts in a plastic bag and use a pan to crush into a fine crumb. TIP: You can also use a small food processor or mortar and pestle. Transfer the nuts to a medium bowl and add the rosemary, panko breadcrumbs and a pinch of salt and pepper. Drizzle the free-range chicken breast with olive oil and press over the walnut-rosemary crumb. TIP: Coat the chicken evenly for a crisp outer finish.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the chicken for 2 minutes on each side, or until golden. Transfer to the oven tray lined with baking paper, add the red onion, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat and place in the oven to cook for 15-20 minutes, turning the chicken halfway, until cooked through. TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is cooking, return the frying pan to a medium heat and add enough olive oil to lightly coat the base of the pan. Add the sweet potato and toss to coat in the oil. Cook, covered with a lid, for 5 minutes. Remove the lid, stir and continue to cook for 5-7 minutes, or until tender. Season to taste with a generous pinch of salt and pepper. TIP: Placing the lid on the frying pan allows the steam to cook the sweet potato quicker. Don't lift the lid as this will slow down the cooking process.

In a large bowl, add a good drizzle of olive oil, the honey, white wine vinegar and a pinch of salt and pepper. Mix to combine, then add the mixed salad leaves to the bowl and toss to coat. TIP:* Dress the salad just before serving to avoid soggy leaves.