Lemon Pepper Pork Schnitzels

Add the potato to the saucepan of boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.

While the potato is cooking, combine the salt (for the crumb), lemon pepper spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the pork schnitzels into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.

While the potato is cooling, heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed pork and fry until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork doesn't stick to the pan. TIP: If your pan is getting crowded, cook in batches for the best results.

In the saucepan or a large bowl, combine the salt (for the potato), Dijon mustard (see ingredients list), mayonnaise, olive oil (2 tsp for 2 people / 1 tbs for 4 people), a good squeeze of lemon juice and a pinch of pepper. Add the potato, spring onion and chives and toss to coat. In a medium bowl, combine the honey, a squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the spinach & rocket mix and apple and toss to coat.