NZ Spiced Chicken & Garlicky Asparagus Salad

• Meanwhile, trim and halve asparagus. • Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken steaks, season with pepper and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and toss to coat.

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

• Wipe out and return frying pan to a medium-high heat with drizzle of olive oil. Add asparagus and cook until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl.

• To the bowl with asparagus, add mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste and toss to combine.