No-Chicken Nuggets with Beetroot Salad

• Slice the onion into half rings.
• Melt a knob of butter in a frying pan and fry the onion for 2 - 3 minutes over medium-high heat.
• Cover with the lid and fry for another 2 - 3 minutes over medium heat, or until the onion is soft.
• Stir in the onion chutney and allow to reduce for 1 minute.

• Melt another knob of butter in a frying pan over medium-high heat. Fry the nuggets for 3 minutes per side or until golden-brown.
• Remove the nuggets from the pan and serve on plates.
• Meanwhile, dice the beetroot into 2cm chunks.
• Core the apple and then cut it into wedges.

• Melt another knob of butter in the same pan over medium-high heat.
• Fry the apple for 1 - 2 minutes per side (see Tip).

Tip: don't fry the apple too long and be sure to use plenty of butter so as to prevent it from sticking.

• In a salad bowl, combine the mustard with the honey, the white wine vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
• Add the lettuce and the beetroot and toss well to combine.
• Season with more salt and pepper as needed.