Preheat the oven to 220°C/200°C fan-forced. Cut the potato into 2cm chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

Halve 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 dash of water. Set aside.

In a medium bowl, combine the garlic & herb seasoning and and a drizzle of olive oil. Season and add the chicken tenderloins. Toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat, add the honey, toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.

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

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