• Cut potato into bite-sized chunks.
• Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle 
over half the garlic & herb seasoning and drizzle with olive oil and cook for 
10 minutes. 
• Shake the basket, then cook until golden, a further 10-15 minutes. 

No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour 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. Pick thyme leaves.
• Cut chicken breast into 2cm chunks. 
• In a medium bowl, combine chicken, thyme, half the garlic and the 
remaining garlic & herb seasoning. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
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 to taste 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, then add the honey and a splash of water, tossing 
to coat. 

• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos 
lettuce and a drizzle of balsamic & olive oil dressing. Season to taste.
• Divide crispy potato salad between plates. Top with Greek-style chicken. 
• Dollop with garlic yoghurt and sprinkle with grated Parmesan cheese to 
serve. Enjoy!