• In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate and cover to keep warm.

• Meanwhile, cut potato into bite-sized chunks.
• Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.

• Meanwhile, cut apple (see ingredients) into bite-sized chunks.
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and deluxe salad mix, tossing to combine. Season with salt and 
pepper to taste. 

Little cooks: Take the lead and toss the salad!

• Divide plant-based crumbed chick'n, potato chunks and rainbow salad between plates. Sprinkle over Parmesan cheese.
• Serve with creamy pesto dressing. Enjoy!