Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato, sesame seeds and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. Meanwhile, zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. Thinly slice the cucumber into half-moons. Slice the tomato into thin wedges

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Add the lemon pepper spice blend and garlic to the chicken and cook, stirring, until fragrant, 1-2 minutes. Remove from the heat, then add a squeeze of lemon juice and the honey. Season and toss 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 the cucumber, tomato and mixed salad leaves. Season and toss to coat. Set aside. Add a squeeze of lemon juice and the lemon zest to the sesame potato chunks and toss to combine. TIP: Omit the lemon zest from the potato if you're not a fan!

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