Chick'n Parmigiana & Sweet Potato Wedges

While the wedges are baking, finely chop the garlic. Cut the tomato into wedges. Grate the carrot.

In a large frying pan, heat a drizzle of olive over a medium heat. Cook the garlic and tomato paste, stirring, until fragrant, 1 minute. Add the garlic & herb seasoning, brown sugar, plant-based butter and the water and cook, stirring, until slightly thickened, 3-4 minutes. Season to taste. Transfer to a bowl.

Wipe out the frying pan and return to a medium-high heat with enough olive oil to cover the base. When the oil is hot, cook the plant-based crumbed chicken until golden and heated through, 2-3 minutes each side. Place the plant-based chicken on a second lined oven tray. Top with the tomato sauce and plant-based shredded Cheddar cheese. Bake until the cheese is melted, 5-8 minutes.

While the chick'n is baking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. Add the tomato, carrot and mixed salad leaves, tossing to coat.