Plant-Based Crumbed Chicken Tenders

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook green beans and carrot until tender, 4-5 minutes. Add garlic and baby spinach leaves and cook until wilted, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return frying pan to a medium-high heat with enough olive oil to coat the base. Cook plant-based chicken until just browned, 2-3 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, to the saucepan with the potato, add the dill, 1/2 the plant-based aioli and the chilli flakes (if using) to the potato. Gently toss to combine. Season to taste.