Green Goddess Chicken and Roast Potato Salad

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 3cm chunks, then put on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.

Meanwhile, bring a small saucepan of water to the boil for the eggs. Trim the beans and cut in half. Thinly slice the spring onion. Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Wipe the pan clean, then fill with water and bring to the boil for the beans.

Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan and cover to keep warm. Add the mint and garlic seasoning and 60ml (¼ cup) water to the pan and bring to the boil. Cook for 2 mins or until slightly reduced. Remove the pan from the heat.

While the chicken is cooking, add the beans to the pan of boiling water and cook for 2-3 mins until tender. Drain. Combine the green goddess dressing and 1 tbs mayonnaise in a large bowl. Add the beans, potato and spring onion, season with salt and pepper, then toss to combine.

Peel and quarter the eggs. Divide the chicken, potato salad and egg among plates. Drizzle with the warm mint and garlic dressing and enjoy!

If you have any on hand, toss some rocket or mint leaves (or both!) through the potato salad for a leafy vibe.