• 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.
• Finely chop parsley. 
• To the potato, add the butter and chicken salt, stirring until melted and well combined. Lightly crush with a fork. Stir through parsley. 

TIP: Add a splash of water if the potato looks dry!

• Meanwhile, set air fryer to 200°C.
• Place crumbed basa into the 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. 

TIP: 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 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper. 

• While crumbed basa is cooking, roughly chop tomato. 
• Thinly slice red radish into half-moons.
• In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. 
Season to taste.
• To the bowl, add tomato, radish and mixed salad leaves, tossing to coat. 

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