Dukkah-crusted chicken, crunchy apple and iceberg salad

Method

• Step 1
  Preheat oven to 230C/210C fan-forced. Line a large baking tray with baking paper.
• Step 2
  Place cashews in a small food processor. Pulse until finely chopped. Transfer to a large bowl. Add cumin, coriander, sesame seeds and sea salt. Mix well to combine (see note).
• Step 3
  Place flour on a large plate. Season with salt and pepper. Combine 1/2 the yoghurt and 2 tablespoons water in a bowl. Working with 1 piece at a time, toss chicken in flour, shaking off excess. Dip in yoghurt mixture, allowing excess to drain. Transfer to prepared tray. Sprinkle with nut mixture, pressing to secure. Spray liberally with oil.
• Step 4
  Bake for 20 minutes until chicken is golden and cooked through.
• Step 5
  Meanwhile, cook potato in a medium saucepan of boiling water for 10 minutes or until tender, adding peas during the last 2 minutes of cooking time. Drain. Rinse under cold water. Drain.
• Step 6
  Combine remaining yoghurt, lemon juice and chives in a small jug to make a dressing. Season with salt and pepper. Slice chicken. Place potato, peas, chicken, lettuce, mint, apple and onion on a serving platter. Drizzle with dressing. Serve.