Golden Chicken & Oregano Veggies

• While the veggies are roasting, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, garlic & herb seasoning and a drizzle of olive oil. Add chicken, then season with salt and pepper. Turn to coat and set aside.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it is no longer pink in the middle. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, thinly slice radish and cucumber. Reserve some pickling liquid, then drain pickled onion. • In a second medium bowl, combine radish, cucumber, pickled onion, mixed salad leaves, a dash of reserved pickling liquid and a drizzle of olive oil. Season to taste and toss to coat.