Golden Chicken & Honey Glaze

• Meanwhile, slice apple into thin sticks. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.

• Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add hollandaise and crushed peppercorns and stir to combine. Season to taste and set aside.

• When the veggies have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add the honey and gently turn chicken to coat.

TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine shredded cabbage mix, apple and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.