Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and season with salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

Thinly slice pear into wedges. Grate the carrot (see ingredients).

In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken tenderloins, tossing to coat.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

Meanwhile, combine a drizzle of olive oil and white wine vinegar in a second large bowl. Season, then add pear, carrot and mixed leaves. Toss to coat.

Roughly chop herbs. Divide herbed chicken, lemon pepper fries and pear salad between plates. Garnish with herbs. Serve with tzatziki.