• Set air fryer to 200°C. • 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. Season with salt and pepper. • Transfer to a paper towel-lined plate.

• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.

• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear and carrot. Toss to coat and season to taste.

• Slice plant-based crumbed chicken • Divide superquick plant-based crumbed chicken and sesame-sriracha salad between plates to serve. Enjoy!