BEETROOT SPAGHETTI WITH CRISPY-NUT-CRUST CHICKEN

SERVES 4

FOR THE CHICKEN

• Himalayan salt and black pepper

• 4 chicken breast fillets, flattened

• 2 eggs, beaten

• 120g pecan nuts, chopped

• 20g desiccated coconut

• 3 tbsp coconut oil, for frying

• 400g beetroot spaghetti, cooked

TO SERVE

• ¼ cup extra-virgin olive oil, to drizzle

• Himalayan salt and black pepper

• 5g fresh chives, chopped, to garnish

• 10g rocket leaves, to garnish

• 1 lemon, cut into wedges

1. For the chicken: Preheat the oven to 180˚C. Season the chicken breast fillets. Place the eggs in a small bowl and the pecans and coconut in a second bowl. Season the second bowl and stir well to combine.

2. Dip the fillets into the egg and then coat them in the pecan-coconut mixture. Heat the oil in a pan and fry the fillets on both sides until they are golden, then place them on a baking tray and bake them for 10 minutes or until they are cooked through.

3. To assemble: Divide the spaghetti between four plates. Drizzle olive oil on top and season well. Slice the chicken breast fillets and add a fillet to each plate.

4. To serve: Sprinkle the chives on top. Garnish with rocket and serve with lemon wedges on the side.