Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes.

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Grate the carrot. Halve the cherry tomatoes. Pick the mint leaves and finely chop. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to a bowl with the Mild North Indian spice blend and a splash of water. Season and drizzle with olive oil. Toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, brown mustard seeds and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, add the carrot, cherry tomatoes, baby spinach & cos lettuce mix and mint. Just before serving, drizzle with olive oil and white wine vinegar and toss to coat. Season.

Transfer the potatoes to the bowl with the onion and mustard seeds and toss to combine. Season to taste with salt. Slice the chicken steaks. Divide the Indian chicken between plates. Spoon over the garlic sauce. Serve with the spiced potatoes and cherry tomato salad.