NZ Middle Eastern Honey-Glazed Chicken

While the potatoes are baking, finely chop the garlic. Roughly chop the parsley. 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 chicken, Middle Eastern seasoning and a drizzle of olive oil. In a small bowl, combine the soy sauce, honey, water, 1/2 the garlic and a pinch of salt and pepper. 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 feta cheese into the garlic oil mixture, add the parsley and stir to combine. Season to taste with pepper.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Add the honey mixture and cook, stirring, until bubbling, 1 minute.

While the chicken is cooking, thinly slice the tomato into half-moons. Thinly slice the cucumber into rounds. In a medium bowl, combine a small drizzle of vinegar and olive oil and a pinch of salt and pepper. Just before serving, add the tomato, cucumber and mixed salad leaves and toss to combine.