Tahini & Honey-Glazed Chicken

While the potatoes are baking, finely chop the garlic. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the ras el hanout and a drizzle of olive oil. Add the chicken, turning to coat. Set aside. In a small bowl, combine the soy sauce, honey, tahini (see ingredients), the water and 1/2 the garlic. Season, then set aside.

In a large frying pan, heat a drizzle of olive oil and the remaining garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Crumble the fetta cubes into the garlic oil mixture, and stir to combine. Season with pepper to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). Add the tahini mixture and cook, stirring, until bubbling, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, halve the cherry tomatoes. In a medium bowl, combine a drizzle of vinegar and olive oil. Season, then add the cherry tomatoes and mixed salad leaves, tossing to combine.