Buttermilk Chicken With Parmesan Cauliflower Mash

Step 1: Combine buttermilk, paprika, cayenne pepper and garlic in a shallow glass or ceramic dish and add chicken and toss to coat, cover and place in the fridge for at least 2 hours or overnight to marinate.

Step 2: Combine quinoa, lemon rind and half the parmesan on a plate.

Step 3: Remove chicken from marinade and allow excess to drip off and then dip the chicken in quinoa mixture, pressing to coat and transfer to a plate line with baking paper.

Step 4: Heat a large frying pan over medium-high heat.

Step 5: Spray chicken lightly on both sides with olive oil and cook, in batches for 3 to 4 minutes each side or until golden and cook through.

Step 6: Meanwhile cook the potato and cauliflower in a large saucepan of boiling water for 12 minutes or until tender and then drain and then return saucepan and using a potato masher, mash until smooth and stir in extra buttermilk and remaining parmesan and season to taste.

Step 7: Serve chicken on cauliflower mash with steamed green beans and roasted truss tomatoes.