Indian Chicken & Spiced Potatoes with Garden Salad

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Thinly slice the cucumber. Halve the cherry tomatoes. Pick the mint leaves and finely chop. Slice the lemon into wedges (see ingredients). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to a bowl with the Mumbai spice blend and a splash of water. Season generously with salt and pepper, drizzle with olive oil and toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and brown mustard seeds, then season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the cucumber, cherry tomatoes, mixed salad leaves and mint. Drizzle with olive oil and a squeeze of lemon juice and toss to coat. Season to taste. Transfer the potato to the bowl with the onion and mustard seeds and toss to combine. Season to taste with salt.