Instructions

1. Prepare the plant-based chicken pieces according to the packet instructions. It might only need to be reheated.
2. Rinse the potatoes, then put them in a saucepan. Add enough water to cover them well.Bring to the boil over medium heat and cook for 10 minutes, then drain. Cut them in half, if needed - they should be bite-size.
3. Meanwhile, thinly slice the onion and courgette.
4. Heat the oil and gently sauté the onion for 5 minutes. Add the courgette and rosemary, then cook for another 5 minutes.
5. Add the garlic, stir for a minute, then add the balsamic vinegar and lemon juice to glaze the vegetables. Stir in the chicken and olives to reheat.
6. Add the potatoes and stir gently. Add a drop more balsamic vinegar or lemon juice, oil - according to your liking. Season to taste.
7. Toss well and serve, garnished with basil leaves.