• Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine chicken tenderloins and a drizzle of olive oil, then season with salt and pepper.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Spread everything garnish over a board or plate. Press cooked chicken into everything garnish, turning to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, remaining chopped mint and a drizzle of balsamic vinegar and olive oil. Toss to coat. Season to taste.

• Divide pea pod salad, tofu and sesame-coated chicken between plates. • Dollop over mint yoghurt to serve. Enjoy!