• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato and carrot into fries. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, cut tomato into thin wedges . Slice lemon into wedges. Peel garlic cloves. • Drain chickpeas.

• Half-fill a medium saucepan with boiling water. • Cook chickpeas and garlic in the boiling water, over high heat, until softened, 7-8 minutes. • Drain, then return to saucepan. Add tahini, a generous squeeze of lemon juice, a drizzle of olive oil and a splash of water. • Season generously with salt and pepper, then mash until smooth. TIP: Use a food processor for a smoother hummus!

• In a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a medium bowl combine mixed salad leaves, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide Middle Eastern chicken, veggie fries and salad between plates. • Serve with homemade hummus and sprinkle over sesame seeds. Enjoy!