Plant-Based Crumbed Chick'n & Garlicky Veggies

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

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