• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain. • Return the saucepan to a medium-high heat. Add butter and 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, lemon zest, chicken stock powder and the water and bring to the boil. Remove from the heat, add the potato and toss to coat. Lightly crush the potato, then cover to keep warm.

• While potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate, then repeat with remaining chicken.

• Halve cherry tomatoes. • In a large bowl, combine honey, balsamic vinegar and a drizzle of olive oil. • Add mixed salad leaves and cherry tomatoes, tossing to combine.

• Divide chicken tenders, crushed lemon potatoes and salad between plates. Spoon any resting juices over the chicken. • Drizzle chicken with garlic aioli. Serve with remaining lemon wedges.