For the chicken step 1:
coat in oil and dukkah and set aside to marinade for 20 mins

For macadamia crumbs:
place the macadamia nuts, lemon zest and garlic in a food processor and grind into small crumbs.

Heat the butter in a frying pan and lightly toast the mixture, stirring regularly.

Turn the heat off, add lemon juice and stir together.

For the puree:
heat butter in a pan and sautee the leek until golden. Add cauliflower and stock and bring to the boil. Simmer until cauliflower is aldente.

Transfer to a food processor and puree until smooth.

For the chicken step 2:
Heat butter in frying pan on high heat, then turn to medium. Add chicken and cook for 10 mins each side, or until cooked through.

Slice into 1cm slices.

To serve:
Spoon the puree onto plates. Lay chicken slices across the puree, and sprinkle the macadamia crumbs and oregano leaves over the top.