Chicken Tenders & Crushed Lemon Potatoes

Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain. Return the saucepan to a medium-high heat, add the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add a generous squeeze of lemon juice, the lemon zest, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and the water and bring to the boil. Remove from the heat, add the potato and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.

While the potato is cooking, combine the Aussie spice blend, the remaining garlic and a drizzle of olive oil in a medium bowl. Add the chicken tenderloins and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

In a large bowl, combine a drizzle of balsamic vinegar, the honey and a drizzle of olive oil. Add the mixed salad leaves and cherry tomatoes. Toss to combine. Set aside. In a medium bowl, combine the dill & parsley mayonnaise and Greek-style yoghurt (see ingredients). Season to taste.