Seared Chicken & Dill-Lemon Sauce

• Place potato on a lined oven tray, drizzle with olive oil and season with the salt and a pinch of pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. De-stem and roughly chop silverbeet. Thinly slice white and light green parts of leek.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet and leek, tossing, until tender, 4-5 minutes. Transfer to a bowl. • In the last minute of cook time, add garlic and cook until fragrant, 1 minute. Transfer garlicky greens to the serving plates.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

Custom Recipe: If you’ve swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Transfer to the serving plates, then slice.