• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. • When the fries are done, remove tray from the oven and sprinkle over lemon pepper spice blend. Toss fries to coat.

• While the fries are baking, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In large bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper, then set aside. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Spread burger bun bases with some garlic yoghurt. Top with Middle Eastern chicken, some mixed salad leaves and caramelised onion. • Serve with zesty fries. Enjoy!