Italian Chicken & Roasted Cherry Tomatoes

While the veggies are roasting, peel the potato and cut into 2cm chunks. Cook the potato in the saucepan of boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan, then add the butter, milk and the salt. Mash with a potato masher or fork until smooth. Cover with to keep warm.

While the potato is cooking, finely chop the garlic. Thinly slice the cucumber into half-moons. Pick the thyme leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

In a large bowl, combine the rustic herb spice blend (see ingredients), brown sugar and a good drizzle of olive oil, then season with salt. Add the chicken and toss to coat. Heat a large frying over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. Add the garlic and thyme to the empty pan and cook, until fragrant, 1 minute. Remove from the heat, then return the chicken to the pan and toss to coat. Cover with a lid to keep warm. Set aside. TIP: The chicken is cooked when it's no longer pink inside.

In a second large bowl, combine the mixed salad leaves and cucumber. Just before serving, add the Italian dressing (see ingredients) and toss to coat.