• Preheat oven to 240°C/220°C fan-forced. 
• Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut tomato into wedges.
• Thinly slice radish.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 
• In a large bowl, combine Dijon mustard and the honey with a drizzle of olive oil and vinegar. Season to taste and set aside.

• When the potatoes haves 16 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-5 minutes each side. Sprinkle over peri-peri seasoning. Turning chicken to coat. (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with dressing, add tomato, radish and spinach & rocket mix. Toss to combine.
• Slice chicken if preferred.
• Divide peri-peri seasoned chicken, roast potato chunks and garden salad between plates. Enjoy!