• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning (see ingredients) and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the potato between two trays!

• Meanwhile, thinly slice cucumber. • Grate carrot (see ingredients).

• In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. • Add chicken thigh, tossing 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine a drizzle of olive oil and white wine vinegar in a second large bowl. • Season, then add cucumber, carrot, and salad leaves. • Toss to coat.

• Slice chicken. Roughly chop parsley. • Divide herbed chicken, lemon pepper fries and cucumber salad between plates. • Garnish with parsley. Serve with tzatziki. Enjoy!