BEFORE COOKING:

PREHEAT OVEN TO 210℃ (FAN BAKE). BOIL THE KETTLE.

1.TO COOK THE POTATOES AND CHICKEN:

Line an oven tray with baking paper. Place the steamed gourmet potatoes on the tray, cutting any large potatoes in half. Remove the free-range chicken breasts from their packaging, pat dry with a paper towel, place on the tray and season with salt and pepper. Spread the lemon and parsley seasoning evenly over the chicken then sprinkle over the macadamia crumb, pressing firmly into the chicken and drizzle with oil. Spray the potatoes with oil then back in the oven for 20-22 mins until chicken is cooked through. Remove from the oven and allow the chicken to rest for 1-2 mins before slicing.

2. TO COOK THE EDAMAME:

Open the pot of edamame, then carefully pour boiling water from the kettle into the pot to cover the edamame and allow to blanch for 2-3 mins. Drain well into a sieve. Finely slice the spring onion on the diagonal. Cut the radish in half then slice finely.

3. TO ASSEMBLE THE POTATOES:

Place the roasted radish and potatoes into a salad bowl with the edamame, baby spinach, radish and half the spring onion. Pour in half the creamy horseradish dressing and toss to combine.

Spoon creamy horseradish potatoes and vegetables onto plates. Top with sliced macadamia chicken breast and sprinkle with remaining spring onion. Serve with remaining creamy horseradish dressing on the side.