Dukkah chicken with roasted carrots and salad

Ingredients for 2 servings:

• 2 chicken fillets
• 250 g carrot(s)
• 3 tbsp oil, approx.
• 4 tbsp spice mix (Dukkah spice mix with nuts)
• some lemon pepper
• some salt
• 2 tbsp flour
• 1 small egg(s)
• 50 g leaf lettuce, e.g. E.g. spinach, rocket
• e.g. radishes
• 1 spring onion(s)
• 1 tbsp oil
• 1 tbsp maple syrup
• 2 tbsp balsamic vinegar
• some salt and pepper
• 1 tbsp mint, cut into strips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the carrots and quarter them lengthwise. Place them in a shallow baking dish, season with salt and lemon pepper, and coat them all over with a tablespoon of oil. Beat an egg on a shallow plate, then divide the flour and dukkah between two plates. First coat the chicken fillets in flour and shake off any excess flour. Then coat them in the beaten egg and then press them into dukkah to coat them all over. Place the chicken fillets in a lightly oiled shallow baking dish, drizzle with 1 tablespoon of oil, and cook with the carrots in a preheated oven at 200°C for about 30 minutes. Toss and turn the carrots occasionally. Meanwhile, prepare the salad. Mix the oil, vinegar, maple syrup, salt, and pepper to make a sauce. Finely slice the mint, add about a tablespoon to the sauce, and let it steep. Wash the lettuce, slice the radishes and spring onions, and toss with the dressing. Arrange everything on plates and serve. Temperature and cooking time are guidelines only and may vary depending on the oven. You may want to briefly turn on the oven broiler at the end of cooking to allow the dukkah crust to take on some color.