• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Cut tomato into wedges. • Roughly chop roasted almonds.

• When the 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 tenders in batches, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • In a large bowl, combine mixed salad leaves, avocado, tomato and a drizzle of vinegar and olive oil. Season with salt and pepper.

• Divide plant-based chick'n tenders, spiced wedges and avocado salad between plates. • Sprinkle almonds over salad. Serve with burger sauce. Enjoy!