Lemon Pepper Pork Schnitzels

Add the potato to the 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 into the panko mixture. Transfer to a plate.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed pork until golden and cooked through, 2-3 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 best results.

In a large bowl, combine the salt (for the potato), mayonnaise, olive oil (2 tsp for 2 people / 4 tsp for 4 people), a good squeeze of lemon juice and a pinch of pepper. Add the potato and spring onion 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. Toss to coat. TIP: Dress the potato in the cooled saucepan if you want to save on dishes.