• In a large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add the honey and a splash of water, turning chicken to coat. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, thinly slice cucumber into half-moons. Tear kale leaves from the stems then thinly slice, discarding stems.

• In a large bowl, combine basil pesto, a drizzle of vinegar and olive oil. • Add kale, mixed salad leaves, semi-dried tomatoes and cucumber, tossing to coat. Season to taste.

• Slice chicken. • Divide pesto salad between bowls. Top with Mediterranean glazed chicken and hummus. • Sprinkle over pepitas and a pinch of chilli flakes (if using). Enjoy!