Herb-Crumbed Chicken & Bacon Potato Salad

• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • When potato has 4 minutes remaining, add green beans to saucepan and cook until just tender. Drain potato and green beans, then transfer to a bowl to cool.

• While potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into the egg and finally in the herb-panko mixture. Transfer to a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer to a large bowl. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). Season with pepper, then add potato, green beans, baby spinach leaves and spring onions. Toss to coat.