• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 4 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, halve snacking tomatoes. • Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add snacking tomatoes, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based mayonnaise and plant-based basil pesto. TIP: Toss the salad just before serving to keep the leaves crisp.

• When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Toss salad to combine. • Divide plant-based chick'n, tomato salad and herby wedges between plates. • Spoon creamy pesto sauce over chick'n and wedges. • Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!