Crispy flax and Almond Goujons
These crispy goujons are coated in flax seed and almonds making them full of fibre and omega 3. They are served here with crispy halloumi fingers, sweet potato fries and a minty avocado dip. It is a Friday Night fakeaway, firm family favourite for the meat eaters in my house!
SERVES
Serves 4
PREP
Preheat the oven to 180 degrees
Line the baking trays with baking paper
Break the egg into a bowl and whisk well
Place the flour onto one plate and the ground flaxseed and almonds onto another plate along with the smoked paprika, 1 tsp garlic powder and pinch of sea salt and cracked black pepper and combine well
Cut the chicken breast into goujon strips
Coat each chicken goujon in flour, dip in egg and then coat well with the flax and almond mix, placing on the baking tray and leaving space between each strip.
Wash and dry the sweet potatoes and slice into thin fries, leaving the skin on. Coat lightly in oil and spread out on baking tray.
Slice the haloumi into thick fingers and place into a bowl along with the arrowroot flour, 1 tbsp Extra Virgin Olive Oil, a teaspoon of salt and same of cracked black pepper, 1/4 tsp garlic powder and 1/2 tsp cayenne. Combine to ensure each haloumi finger is coated in the mixture. Place fingers onto a baking tray.
Separate the baby gem lettuce leaves.
COOK
Place the three baking trays with the goujons, sweet potato and halloumi into the oven and set timer for 10 minutes.
Remove the flesh of the avocado and place into blender or nutribullet along with mint, milk, chilli flakes, good pinch of sea salt and cracked black pepper and a dash of extra virgin olive oil and blend until smooth.
After ten minutes take the chicken, sweet potato and halloumi out of the oven, turn it over and put back in the oven for a further ten minutes.
Put a spoonful of the avocado whip into each ramekin to put on dinner plates for dipping.
Once the ten minutes is up turn the oven up to 225 degrees to let everything get nice and crispy and then heap onto plates and enjoy!
TIPS
My daughter also loves these goujons dipped in a mix of sriracha and mayonnaise. I love to use either the Eaten Alive Smoked Sriracha or Dr Will’s Sriracha as it contains a lot less sugar than most of the brands on the shelves!
Where possible buy free range / pasture raised chicken.
I use arrowroot flour to coat the halloumi with as I love the crispy texture that it gives however corn flour/starch can also be used.
INGREDIENTS
400grms chicken breast / mini fillets
1 block of haloumi (approx 225g)
2 medium sweet potatoes
1 avocado
1 large egg
1/4 all purpose or gluten free flour of choice
1/4 cup ground flaxseed
1/4 cup ground almonds / almond flour
1 tbsp smoked paprika
1 1/4 tsp garlic powder
1/2 tsp cayenne
2 tbsp extra virgin olive oil plus more for drizzling
1/4 cup milk of choice
1/2 tsp chilli flakes
1 heaped tbsp arrowroot flour
5 mint leaves
Sea salt and cracked black pepper for seasoning
EQUIPMENT
3 baking trays
Baking paper (unbleached is preferable)
1 large bowl
2 plates
Blender / nutribullet
1 small ramekin per person