F Honey-Soy Glazed Chicken & Sesame Fries

While the potatoes are baking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the bowl and toss to coat.

Roughly chop the tomatoes. Slice the lemon into wedges.

Heat a drizzle of olive oil in a large frying pan over a medium heat. Using tongs, pick up the chicken thigh and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the final 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour!

In a medium bowl, combine the mixed salad leaves and tomatoes. Just before serving, add the Japanese dressing and toss to coat.