• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries and mixed sesame seeds (see ingredients) on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• While the fries are baking, finely chop garlic. Thinly slice pear. Thinly slice cucumber into half-moons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, the soy sauce, honey and vinegar. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • In the last 2 minutes of cook time, add the honey-soy glaze and simmer, stirring, until garlic is golden, 1-2 minutes. • Remove from heat and spoon glaze over chicken. TIP: Chicken is cooked through when it's no longer pink inside!

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves, pear and cucumber. Toss to coat. • Divide honey-soy glazed chicken, sesame fries and pear salad between plates. • Spoon over any remaining glaze. Serve with mayonnaise. Enjoy!