Lemon Pepper Pork Schnitzels

Cook the potato in the boiling water 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 and panko breadcrumbs, then season with 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 pork schnitzels until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the pork doesn't stick to the pan.

Add the salt (for the potato), Dijon mustard (see ingredients), mayonnaise, spring onion, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a good squeeze of lemon juice to the cooled potato. Season with pepper and toss to coat. Set aside. In a medium bowl, combine the honey, a squeeze of lemon juice and a drizzle of olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the salad leaves and apple, then toss to coat.