Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Grate the carrot. Halve the cherry tomatoes. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Mumbai spice blend, a splash of water and a drizzle of olive oil. Add the chicken, turning to coat.

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

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

While the chicken is cooking, combine a drizzle of white wine vinegar and olive oil in a second large bowl. Season, then add the carrot, cherry tomatoes and baby spinach & cos lettuce mix, tossing to combine. Set aside. Transfer the roasted potato to the bowl with the onion and mustard seeds. Toss to combine. Season to taste.

Slice the Indian-spiced chicken and potatoes and cherry tomato salad between plates. Drizzle the garlic sauce over the chicken to serve.