• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Drain any excess liquid. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat, with enough olive oil to coat the base. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, grate carrot. Thinly slice pear. • Combine a drizzle of the balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add spinach & rocket mix, carrot and pear. Toss to coat.

• Divide plant-based crumbed chick'n, herby fries and pear salad between plates. • Sprinkle salad with pepitas. Serve with plant-based smokey aioli. Enjoy!