• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pop the chunks onto 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, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Lay the chicken onto a lined baking tray.
• Drizzle with oil then season with harissa spice, salt and pepper. 
• Roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

NOTE: Swapping to beef rump? Add to a hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.

• Meanwhile, roughly chop the tomatoes. Roughly chop the hazelnuts.
• Trim and roughly chop the salad leaves.
• Trim the cucumber and halve lengthways. Chop widthways into thin semicircles.
• In a salad bowl, toss together tomatoes, salad leaves, nuts, cucumber and honey mustard dressing.
• Season with salt and pepper.

• Divide the tomato and cucumber salad between plates.
• Serve the chicken and roast potatoes alongside.