• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • When potatoes have 5 minutes remaining, add flaked almonds to one side of the tray, return to the oven and roast until golden.

• Meanwhile, roughly chop radish, cucumber and cos lettuce (see ingredients). Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic & herb seasoning and remaining garlic until fragrant, 1 minute. • Add pulled chicken and cook, breaking up with a spoon, until browned, 2-3 minutes. • Remove pan from heat, add the honey and a splash of water, then toss to coat.

• In a large bowl, combine herby roasted potatoes, radish, cucumber, cos lettuce and balsamic & olive oil dressing. Season to taste. • Divide herby potato salad between bowls. • Top with pulled chicken, garlic yoghurt and grated Parmesan cheese. • Garnish with toasted almonds to serve. Enjoy!