• Cut potato into bite-sized chunks. Pick thyme leaves and finely chop.• Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle with thyme and half the garlic & herb seasoning, then drizzle with olive oiland 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 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. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, 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 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, 5-6 minutes. Remove pan from heat, then add the honey and a splash of water, toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.

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