Preheat your oven to 220°C/200°C fan/gas mark 7.

Soak your skewers in cold water (this will prevent them from burning).

Bring a large saucepan of water with 1/2 tsp salt to the boil on high heat. Halve the salad potatoes (no need to peel). 

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lime. 

Quarter and peel the red onion, then separate the layers.

Cut the chicken breasts into 3cm chunks.

In a medium bowl, add the chicken, onion, garlic and peri peri seasoning. Squeeze in half the lime juice, season with salt and pepper, then toss to coat. 

Thread the chicken and onion pieces onto the skewers (2 per person), alternating between the two. Transfer the skewers to a lightly oiled baking tray.

When the oven is hot, roast on the middle shelf until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, squeeze the remaining lime juice into another medium bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts), season with salt and pepper, then stir to combine.

Cut the tomato into 1-2cm chunks, then add to the dressing and stir to coat. Set aside.

Finely chop the chives (use scissors if easier).

In a large bowl, combine the lime zest, mayonnaise and chives. 

When the potatoes are cooked, drain in a colander and allow to cool slightly, 2-3 mins. 

Add the potatoes to the large bowl and toss in the chive mayonnaise. 

When your skewers are cooked, drizzle them with honey (see pantry for amount) and turn to evenly glaze the chicken and onion.

When everything's ready, add the baby leaves to the bowl of tomatoes. Toss to combine. 

Share the chicken and onion skewers between your plates. Serve with the potato salad and leafy salad on the side.

Enjoy!