Chicken chops with sweet potato hummus & dukkah

1. Set oven to 220ºC. Slice red onion. Toss in lined oven dish with 1/2 tbsp oil. Slash chicken. Combine lemon juice with crushed garlic, 2 tsp cumin, 1/2 tbsp oil, salt and pepper. Rub over chicken. Place on top of onion and roast for 25 minutes or until cooked through.

2. Bring a large saucepan of water to boil. Peel and dice sweet potato. Add to boiling water to cook for 10-12 minutes until softened.

3. Trim and halve snow peas. Slice radishes. Toss with rocket leaves, 1/2 the dukkah, 1/2 tbsp olive oil and 1/2 tbsp white wine vinegar.

4. Blend cooked sweet potato together with drained beans and 3 tsp horseradish cream using a stick mixer or food processor. Season with salt and pepper.

5. Spread even amounts of hummus among plates. Top with chicken, roasted onion, and salad. Sprinkle over remaining dukkah to serve.

Notes:
You can also roast the sweet potato with the chicken and toss beans through salad

red onion 1/2
Chicken chops 4 pack
Lemon 1/2
garlic 1 clove
Sweet potato 500g
snow peas 1/2 bag (100g)
radishes 1/2 bunch
rocket leaves 1/2 bag (100g)
dukkah 1 packet (30g)
Cannellini beans 1 tin (400g)

From your pantry:
oil (for cooking+ olive), salt, pepper, white wine vinegar, ground cumin, horseradish cream