Chicken Tenders & Crushed Lemon Potatoes

Add the potato to the saucepan of boiling water and cook 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, 1/2 the 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. Transfer to a plate.

TIP: Don’t worry if your chicken gets a little charred, this adds to the flavour! Chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the Dijon mustard (see ingredients), honey and a good drizzle of olive oil. Add the mixed salad leaves, cucumber and tomato and toss to combine. In a medium bowl, combine the dill & parsley mayonnaise and Greek yoghurt (see ingredients). Season to taste.