• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into bite-sized chunks.
• Place on lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat.
• Roast until tender, 20-25 minutes. 

• Meanwhile, in a medium bowl, combine chicken
tenderloins, garlic & herb seasoning and a 
drizzle of olive oil.

• When potatoes have 10 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook chicken tenderloins until browned and 
cooked through, 3-4 minutes each side. 

TIP: Chicken is cooked through when it is no longer 
pink inside. 

• Meanwhile, thinly slice celery and apple.

• In a second medium bowl, combine celery, 
apple, mixed salad leaves and a drizzle of white 
wine vinegar. 
• Season to taste with salt and pepper and toss 
to coat.

• Divide roast potatoes, garlicky chicken and apple 
salad between plates. Top salad with walnuts.
• Serve with garlic aioli. Enjoy!