• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine balsamic vinaigrette dressing, apple, 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 (slice if preferred), apple 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!