PEPITA-CRUSTED CHICKEN WITH AVOCADO AND EDAMAME SALAD
“Crunchy golden chicken is always a good idea. This super-charged version is loaded with flavour-rich miso and nutty toasted pepitas (pumpkin seeds).”
Serves 4
3 egg whites
2 tablespoons white (shiro) miso paste sea salt and cracked black pepper 1½ cups (240 g) pepitas (pumpkin seeds), finely chopped
3 x 180 g small chicken breast fillets, halved horizontally extra virgin olive oil, for drizzling
For the avocado-and-edamame salad: ¼ cup (60 ml) extra virgin olive oil 2 tablespoons rice wine vinegar 1 tablespoon white (shiro) miso paste 1 tablespoon water
4 cups (60 g) mizuna leaves
(Japanese mustard greens)
1 cup (16 g) coriander (cilantro) leaves 1 large avocado, quartered
1 cup (140 g ) frozen shelled edamame beans, blanched and cooled 1 Preheat oven grill to high. Place the egg whites, miso, salt and pepper in a bowl and whisk to combine. Place the pepitas on a flat plate. 2 Dip the chicken into the egg mixture, then gently press both sides into the pepitas to coat. Place chicken on a large baking tray lined with non-stick baking paper and drizzle generously with oil. 3 Grill for 4–5 minutes each side, until the pepitas are crunchy and golden and the chicken is cooked through. 4 To make the avocado-and-edamame salad, combine the oil, rice wine vinegar, miso and water in a large bowl. Add the mizuna leaves, coriander, avocado and edamame beans and toss gently to coat in the dressing. 5 Serve the pepitacrusted chicken with the avocado-andedamame salad. If you can’t find mizuna, use any mustard greens or rocket (arugula) leaves.