Asian-Style Vegetable Rosti with Sticky Chicken

Preheat oven to 200°C fan-forced. Peel and grate potatoes and carrot. Trim ends of spring onions, cut the white part into 4cm batons and thinly slice the green tops.

Squeeze excess liquid from potato and carrot and place in a large bowl with the white part of the spring onion, flour and ½ the sesame oil. Season with salt and pepper and toss well to combine. Transfer mixture to a large baking tray lined with baking paper and press into a thin layer.

Combine ½ the kecap manis, tomato ketchup and remaining sesame oil in a bowl. Add chicken and toss well to coat. Transfer to a second baking tray lined with baking paper. Place both chicken and rosti in the oven and cook for 15 minutes.

Turn chicken and, using a spatula, turn rosti mixture. You can do this in sections, breaking the mixture up as you go. This will help it crisp up and colour more evenly.

Cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender.

Roughly chop peanuts and slice lime in half. Slice chicken. Divide rosti between plates and top with chicken and broccolini. Drizzle over remaining kecap manis, sprinkle with peanuts and green spring onion and serve with lime.