Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place the potato and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the potato is roasting, alve the cherry tomatoes. Roughly chop the cucumber and semi- dried tomatoes. Pick and thinly slice the mint leaves. In a small bowl, combine the garlic sauce, mint and a drizzle of water. Set aside.

In a medium bowl, combine chicken tenderloins, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken tenderloins, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat and add the honey, toss to coat.

Roughly chop the roasted almonds. In a large bowl, combine the spinach & rocket mix, cherry tomatoes, cucumber, semi-dried tomatoes, roasted potato and almonds. Add a drizzle of white wine vinegar, a drizzle of olive oil and season. Toss to combine.

Divide the veggie salad between plates, top with the Greek garlic chicken and crumble over the fetta cubes. Drizzle over the mint-garlic sauce to serve.