• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Zest the lemon and cut 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 with a potato masher or fork. Cover to keep warm.

• Meanwhile, combine chicken tenderloins, Aussie spice blend, the remaining garlic paste and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When the oil is hot, cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken. TIP: Chicken is cooked through when it's no longer pink inside.

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

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