• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Season with zesty chilli salt.

• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• When potatoes have 5 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic & herb seasoning and remaining garlic until fragrant, 1 minute. • Add pulled chicken and cook, breaking up with a spoon, until browned, 2-3 minutes. • Remove pan from the heat, then add the honey and a splash of water

• In a large bowl, combine zesty potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide zesty potato salad between bowls. Top with Mediterranean pulled chicken. • Sprinkle with grated Parmesan cheese. Garnish with walnuts. Dollop over garlic yoghurt to serve. Enjoy!