• Cut potato into bite-sized chunks. • Set air fryer to 200°C. Place potatoes into the air fryer basket. Sprinkle over half the garlic & herb seasoning, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and season as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat, add the honey and a splash of water, then toss to coat.

• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic glaze. Season to taste. • Divide potato salad between bowls. • Top with Greek-style chicken, garlic yoghurt and grated Parmesan cheese. • Sprinkle with toasted almonds to serve. Enjoy!