[S-Version] Crumbed Chicken Tenders & Beetroot Relish

• In a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and a pinch of salt and pepper. • Dip chicken breast strips into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice green apple and radish.

• In a large bowl, combine apple, radish, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.