Garlic & Herb Charred Chicken

While the fries are baking, finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. In a medium bowl, combine the garlic, garlic & herb seasoning, a good squeeze of lemon juice and a drizzle of olive oil. Add the chicken thigh, then season with salt and pepper. Toss to coat and set aside.

Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Stir to dissolve, then add the onion to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes on each side. Remove the pan from the heat, then add the honey and turn the chicken to coat. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on size). TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the mayonnaise, lemon zest and a squeeze of lemon juice in a second small bowl. Set aside. Finely chop the cucumber and tomato. Drain the pickled onion (reserve some pickling liquid for the dressing). In a second medium bowl, combine the cucumber, tomato, pickled onion, mixed salad leaves, a dash of pickling liquid and a drizzle of olive oil. Season to taste and toss to coat.