This recipe first appeared in Food magazine issue 68.
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Ingredients
Method
1.Preheat the oven to 190°C and bake the almonds until they are golden (about 5 minutes).
2.Heat 1 tablespoon of oil in a heavy frypan suitable for both the hob and oven. Season the chicken with the salt and sear the chicken breasts until they are golden brown on both sides. Place the chicken in the oven to finish cooking for about 10 minutes, depending on the thickness of the breasts.
3.Meanwhile, deep- or shallow-fry the kumara strips in a frypan until they are crispy brown. Season and set aside. Fry the mango cubes in a pan until they have caramelised and set aside.
4.When the chicken is cooked, allow it to rest for 5 minutes. Slice each breast into 5 pieces and place them in the centre of 4 serving plates.
5.While assembling the salad, quickly fry the haloumi until the slices are golden and crispy on the outside.
6.Top each serving of chicken with rocket, avocado slices, mango cubes, a squeeze of lemon juice and toasted almonds. Season to taste with sea salt. Drizzle over the roasted garlic aioli and garnish with the fried haloumi and kumara crisps.
