Thyme & 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 chicken) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the thyme, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken breast into the flour, 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 crumbed chicken breast and fry until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel to soak up any excess oil. TIP: Add extra oil if needed so the chicken does not stick to the pan.

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