• Tear kale leaves from the stems, then thinly slice, discarding stems. • Thinly slice cucumber into rounds. • Thinly slice apple into wedges. • Using a vegetable peeler, peel carrot into ribbons. • Reserve caper liquid, then roughly chop capers.

• 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. Season with salt and pepper.

• Meanwhile, in a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. • Add kale, cucumber, apple, carrot and mixed salad leaves. Toss to combine and season to taste.

• In a small bowl, combine capers and Caesar dressing. • Divide kale salad between bowls. Top with plant-based crumbed chick'n. Drizzle over creamy caper sauce. • Sprinkle with everything garnish (see ingredients) to serve. Enjoy! TIP: Capers have a strong flavour, use less if desired.