Portuguese Chicken

While the potatoes are roasting, finely chop the garlic. Slice the peach into 2cm wedges. Chop the cucumber into 1cm chunks. Add the chicken breast, garlic, smoked paprika, brown sugar and the remaining salt to a medium bowl. Add a drizzle of olive oil and a pinch of pepper and toss to coat.

When the potatoes have 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken breast and cook for 2 minutes on each side then transfer to a second oven tray lined with baking paper. Spoon or brush over any remaining marinade from the bowl and bake for 6-10 minutes or until cooked through. Transfer to a plate to rest. TIP: The chicken is cooked through when it is no longer pink in the middle.

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the peach wedges and a pinch of sugar and cook for 2-3 minutes each side or until golden and caramelised. Remove the pan from the heat.

Place the spinach & rocket mix and cucumber in a large bowl and crumble in 1/2 the fetta. Add the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) and toss to coat. Add the peaches and gently toss to combine. TIP: Try to keep the peach pieces whole.