• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice tomato into rounds. • Halve plant-based burger buns.

• 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, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • Meanwhile, bake burger buns directly on a wire oven rack until heated through, 2-3 minutes.

• In a medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Spread plant-based mayo over burger bun bases. Top with plant-based crumbed chicken, tomato, salad leaves and onion chutney. • Serve with wedges and any remaining mayo. Enjoy!