Buttermilk Chicken With Kumara, Carrot & Haloumi Rosti

For a new midweek meal, indulge in Rangitikei Buttermilk Chicken Tenders, paired with crispy kumara, carrot, haloumi rosti’s and zesty fennel. These are sure to be a family favorite!

SERVES: 4

• 1 pack Rangitikei Buttermilk Chicken Tenders
• 1 large agria potato
• 2 large carrots
• 1 large orange kumara
• 2 free range eggs, whisked
• 1 250g Food Snob Cypriot Haloumi, grated
• 1 teaspoon toasted cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon chilli flakes
• 1/3 cup flour
• 1 small fennel bulb, very finely sliced
• Juice of half a lemon

1. Pre-heat the oven to 220°C.
2. Grate the potatoes, carrots & kumara and place in a large bowl. Season with a teaspoon of salt and leave to sit for 5 minutes. Place the grated vegetables in a tea towel and squeeze out any excess liquid.
3. Return the grated vegetables to the bowl and add the whisked eggs, grated haloumi, cumin seeds, ground coriander, chilli flakes & flour and mix to combine.
4. Press the mixture into a well-greased cast iron skillet or baking dish and place in the oven for 35 – 40 minutes until crisp and golden.
5. Place the Buttermilk Tenders on a separate tray and cook as per packet instructions.
6. Squeeze the lemon over the finely sliced fennel and season with salt. Reserve the fennel fronds for garnish.
7. When the Buttermilk Tenders are ready, slice into pieces and serve with the rosti and fennel.