Double Herby Charred Chicken & Greek-Style Salad

If you've doubled your chicken thigh, prepare chicken as above. • While the fries are baking, in a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken thigh and toss to coat.

• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Cook chicken in batches for best results. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, in batches until browned, 2 minutes on each side. Remove from heat, add the honey to the pan and toss to coat. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, finely chop cucumber and tomato. • Drain pickled onion. • In a medium bowl, combine cucumber, tomato, pickled onion, mixed salad leaves and a drizzle of olive oil. Season to taste.