Name: Almond-crusted chicken with marinated kale and sumac salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 200g kale , torn into bite-sized pieces, thick stems removed; 3 tbsp olive oil; 1 lemon , juiced; 2 tsp sumac; ¼ cucumber , finely chopped; 1 radishes , trimmed and quartered; 2 chicken breasts; 1 beaten egg; 2 tbsp plain flour; 150g ground almonds

200g kale
torn into bite-sized pieces, thick stems removed
3 tbsp olive oil
1 lemon
juiced
2 tsp sumac
¼ cucumber
finely chopped
1 radishes
trimmed and quartered

ALMOND-CRUSTED CHICKEN

2 chicken breasts
1 beaten egg
2 tbsp plain flour
150g ground almonds

Method

step 1
Put the kale in a large bowl, drizzle over 1 tbsp of the oil and season with a pinch of salt. Massage the kale for 3-4 mins or until it turns dark green and wilts – every piece should be coated in the oil.
step 2
Butterfly the chicken breasts so they’re about 5mm thick. Bash between sheets of baking paper using a rolling pin to flatten, then season both sides. Tip the egg, flour and almonds into three separate shallow dishes. Dust the chicken in the flour, then dip in the egg, and finally press into the ground almonds to coat both sides.
step 3
Heat another 1 tbsp of the oil in a non-stick pan over a medium heat and fry the chicken for 6-8 mins on both sides or until cooked through. Watch carefully – if the pan is too hot, the almond coating will burn. Remove the chicken to a plate to rest for 2-3 mins.
step 4
Whisk the lemon juice with the remaining 1 tbsp of oil, the sumac and some seasoning. Pour the dressing over the kale, then toss with the cucumber and radishes. Divide the salad between plates or pile onto a small platter, then slice the chicken and arrange it on top to serve.