• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan. • To potato, add the butter and garlic & herb seasoning, stirring until melted and well combined. • Lightly crush with a fork. Stir through Gourmet Garden lightly dried parsley (see ingredients). TIP: Add a splash of water if the potato looks dry!

• Meanwhile, set air fryer to 200°C. • Place crumbed basa into air fryer basket and cook until golden and cooked through, 8-10 minutes. Cook in batches if needed. Transfer to a paper towel-lined plate. Season with salt and pepper. NO AIR FRYER? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt.

• While crumbed basa is cooking, roughly chop tomato and cucumber. • In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season to taste. • To bowl, add tomato, cucumber and mixed salad leaves, tossing to coat.

• Divide crushed potatoes, garden salad and crumbed basa between plates. • Drizzle creamy pesto dressing over crumbed basa to serve. Enjoy!