Preheat the oven to 200°C/180°C fan. Peel and slice the carrots into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until coated. Roast in the oven for 25 min or until crisp. Once crisp, sprinkle with the sesame seeds and bake for 2 min further. 

Meanwhile, chop the chicken into 8 cm long goujons. 

Add the corn starch, Grana padano, almond flour and a pinch of salt to a bowl and mix them up. Add the eggs to a separate bowl and whisk. Dip the chicken goujons in the eggs, then coat them in the cheesy-flour. Refrigerate. 

Meanwhile, in a small bowl whisk the olive oil and balsamic vinegar with the salt and pepper - this is your dressing. Finely chop the chives. In a second small bowl, combine the sour cream, mayonnaise, garlic powder and chives with the salt and pepper -this is your dip. Wash the rocket leaves. Set aside.

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken goujons and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the goujons around too much.

Toss the rocket leaves in the dressing. Serve the chicken goujons alongside the carrot fries, rocket salad and sour cream dip.