Walnut-Crusted Chicken Salad with Wilted Spinach

Ingredients

• 5 1/2 oz (150 g) chicken breast
• 1 1/2 oz (40 g) walnuts
• 1 tsp (5 g) dijon mustard
• 2 tsp (10 ml) extra-virgin olive oil
• 7 oz (200 g) fresh spinach
• 2 (6 g) garlic cloves, sliced
• 1 tsp (2 g) sumac
• 2 tsp (10 ml) red wine vinegar
• 1 1/2 oz (40 g) fennel

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Method

1. Heat the oven to 400°F (200°C), with a rimmed baking sheet ready. Chop the walnuts to a coarse crumb, butterfly the chicken breast, brush with the dijon mustard and press the crumb on.
2. Sear it crust down in half the olive oil over medium-high heat 3 minutes, until the crumb is golden, turn and bake 12 minutes, until it reads 165°F (74°C).
3. Wilt the spinach with the garlic in the remaining olive oil 3 minutes, until collapsed, then squeeze it out.
4. Give the chicken 3 minutes on the board, slice thick and set it crust up on the spinach. Whisk the red wine vinegar into the pan oil, trail it round the plate and dust the sumac on. Eat the day it is made; cold fennel cuts it.