Plant-Based Crumbed Chick'n & Golden Potato Rounds

• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.

• Meanwhile, combine a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, a generous drizzle of olive oil and a pinch of salt. • Dip plant-based crumbed chicken into lemon pepper mixture to coat. Place on a second lined oven tray. TIP: Don't worry if some of the crumb falls off, you'll use it later!

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• In a medium bowl, combine a drizzle of the vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat.