Crumbed Chicken & Avocado Burger

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, salt and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper. • Just before serving, add spinach & rocket mix and toss to coat.

• Halve plant-based burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.