• Cut potato into bite-sized chunks. • Set air fryer to 200°C. Place potato into the air fryer basket. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil, then cook for 10 minutes. • Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. • In a medium bowl, combine pulled chicken, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining 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 frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and a splash of water. Toss to coat.

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