Tex-Mex Chicken & Roast Veggie Salad

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, finely chop garlic. • In another large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greekstyle yoghurt to garlic oil mixture, stirring to combine. Season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend with a drizzle of olive oil. Season, then add chicken, turning to coat. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To the bowl with the charred corn, add roasted veggies and mixed salad leaves. Add ranch dressing and toss to coat. Season to taste.