SAGE & MUSTARD CHICKEN

1. Set oven to 220°C. Quarter sweet potato lengthways. Toss with oil, salt and pepper on a lined baking tray. Roast for 25 minutes, or until golden.

2. Peel and slice shallot, cut broccolini into thirds. Rinse and trim spinach, chop sage. Season chicken with salt and pepper, roll in sage to coat.

3. Heat a large, dry pan over medium heat. Toast almonds and set aside.

4. Add oil to pan, cook chicken for 4-5 minutes on each side, or until cooked through. Set aside on a plate and keep warm.

5. Add mustard, flour, zest from 1 lemon and juice from 1/2 lemon to pan. Whisk in 1 cup water, season with salt and pepper. Add shallot and broccolini, simmer for 5 minutes, or until sauce is slightly thickened. Add spinach to wilt.

6. Divide sweet potato between plates, top with greens, sage chicken and rocket. Squeeze over extra lemon juice to taste. Sprinkle over almonds to serve.

800g sweet potatoes
1 tbsp oil, for cooking

1 shallot
1 bunch broccolini
1/2 bunch english spinach
1 packet sage, leaves
600g chicken tenderloins

40g flaked almonds

2 tbsp oil, for cooking

1 tbsp dijon mustard
1/2 tbsp flour (of choice)
1 lemon

100g rocket leaves (rinsed)

salt and pepper, for seasoning