• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato, garlic & herb seasoning and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. • Meanwhile, slice lemon into wedges. Finely chop garlic. Thinly slice radish. Thinly slice cucumber into half-moons. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season chicken.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add lemon pepper spice blend, the butter and garlic and cook, stirring, until fragrant, 1-2 minutes. • Remove from heat, then add a squeeze of lemon juice and the honey. Season and turn chicken until well coated, 30 seconds. TIP: The chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Add radish, cucumber and mixed salad leaves. Season and toss to coat. Set aside. • Add a squeeze of lemon juice to the potato chunks and toss to combine.

• Slice lemon pepper chicken. • Divide chicken, potato chunks and salad between plates. • Crumble cheese (see ingredients) over salad. • Serve with mayonnaise and any remaining lemon wedges.