• 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. Allow cool slightly.

• Meanwhile, in a large 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 (cook in batches if necessary). TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, thinly slice celery and red apple.

• In a medium bowl, combine celery, apple, mixed salad leaves, horseradish sauce and a drizzle of white wine vinegar. • Toss to coat and season.

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