Miso & Lemon glazed chicken

With japanese sesame spinach and avocado salad.

Love this one but then I am a bit addicted to sesame.

Japanese Sesame Dressing

1tbsp toasted sesame seeds

2 tbsp mayonnaise (we use kewpie)

2 tsp rice vinegar

1 tbsp soy sauce

Half tsp honey

Quarter tsp sesame oil

Salad

1 telegraph cucumber

3-4 baby radishes

2 spring onions

Flesh of 1 firm ripe avo

4-6 handfuls of baby spinach

1 cup frozen endamame beans, defrosted

Miso and lemon-glazed chicken

1 and a half tbsp white miso paste

1 tsp soy sauce

1 tbsp rice wine vinegar

Half tsp honey

Half tsp sesame oil

1 tsp finely grated ginger

1 and a half tbsp water

550g skinless chicken breast

1 tsp oil

Juice of 1 lemon

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Make the Japanese sesame dressing. Crush the toasted sesame seeds in a morter and pestle to form a paste. Combine the sesame paste with the remaining dressing ingredients and whisk until smooth (I just do this all in the morter and pestle). Set aside.

For the salad, cut the cucumber in half lengthways, scoop out seeds with a teaspoon and thinly slie into half-moons; thinly slice radishes; thinly slice spring onions; slice avocado. Place in a large bowl with spinach and endames.

Mix miso, soy sauce, rice vinegar, honey, sesame oil, ginger and water together in a small bowl.

Pat chicken dry with paper towels and cut into steaks by slicing horizontally.

Heat the oil in a large non-stick frypan on medium high heat. Cook chicken steaks for 2-3 mins each side or until cooked through. Set chicken aside and keep pan on the heat. Add miso mixture to the pah, bring to a rapid bubble and squeeze in lemon juice. Let it bubble for a minute, then turn off the heat. Return chicken steaks to the pan and toss to coat.

To serve, toss the salad with the dressing and divide between plates. Top with chicken and spoon over any remaining glaze from the pan. Garnish with extra toasted sesame seeds.