• Thinly slice radish. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid, then add enough water to just cover radish. Set aside.

• Meanwhile, roughly chop cos lettuce. • Slice avocado in half, scoop out flesh and thinly slice. • Thinly slice apple. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chicken, Kiwi spice blend and a drizzle of olive oil.

• Heat a large frying pan over medium-high heat. Toast slivered 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 chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and toss chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.

• Reserve a splash of pickling liquid, then drain radish. • In a large bowl, combine cos lettuce, apple, radish, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Divide cos salad between plates. Top with avocado and honey-glazed chicken. • Drizzle with dill & parsley mayonnaise and garnish with toasted almonds. Enjoy!