• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potatoes into wedges (peeling optional).
• Add the wedges to a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. 
• Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• When the wedges have 10 mins left to cook, place a large pan over high heat with a drizzle of oil.
• Fry the chicken until cooked, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Add the beef for the final 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned. 
• Remove the pan from the heat.
• Stir through the Ballymaloe relish with a knob of butter. Toss to coat and season to taste with salt and pepper.

• Cut the tomato into 2cm chunks.
• Toss the salad leaves with a drizzle of oil, the balsamic glaze and the tomato. 
• Season to taste with salt and pepper. 

• Divide the wedges, chicken, flavourful beef strips and salad between plates. 
• Crumble the Greek style cheese over the salad.