- 2 x 400g packets Lilydale Breast Strips
- 8 kipfler potatoes, washed, cut into 1cm thick rounds
- 1 tablespoon olive oil
- 100g watercress, ends trimmed, plus extra sprigs to serve
- 1/2 cup macadamia nuts
- 1 garlic clove, chopped
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 100g baby beans, ends trimmed, blanched
| - Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper. Lay Lilydale breast strips on one of the prepared trays and bake according to packet instructions
- Place potatoes onto the other prepared tray in a single layer. Drizzle with oil and season well. Bake for 25-30 minutes, until golden and tender
- Meanwhile, make pesto. Place watercress, macadamias and garlic in a small food processor. Pulse until chopped. Add extra virgin olive oil, lemon juice and water. Process until a paste forms. Transfer hot potatoes to a bowl, add half of the pesto and stir to coat
- Serve Breast Strips with potato pesto salad, beans, extra watercress and remaining pesto
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