Sage & Rosemary Crusted Chicken

Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. When the potato has 2 minutes cook time remaining, add the green beans and cook until just tender. Drain the potato and green beans and set aside to cool.

While the 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 the sage, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.

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 chicken and fry until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
TIP: If the chicken doesn't fit in the pan, cook in batches!

In a large bowl, combine the salt (for the potatoes), Dijon mustard (see ingredients list), mayonnaise, olive oil (2 tsp for 2 people / 1 tbs for 4 people), a squeeze of lemon juice and a pinch of pepper. Add the potato, green beans, baby spinach leaves and spring onion and toss to coat.