• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• When wedges have 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Drizzle with olive oil, season with salt and pepper and gently turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, peel and cut orange into thin wedges. Using a vegetable peeler, slice carrot into ribbons. • Roughly chop capers. • In a small bowl, combine dill & parsley mayonnaise and capers. • In a large bowl, combine mixed salad leaves, orange, carrot, a drizzle of vinegar and olive oil. Season. TIP: Capers have a strong flavour – add less if desired.

• Slice chicken. • Divide chicken, lemon pepper wedges and salad between plates. Top chicken with herby caper mayo to serve. Enjoy!