Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes. Chop each potato into chunky chips around 1cm thick. Put in a large bowl. Add 1 tbsp oil and a little salt. Shake to mix.

Arrange the chips on a baking tray in one layer. Roast for 30 mins till soft and browned all over. If they're ready before the chicken, simply move them to the bottom of your oven and switch it off so the residual heat keeps them warm.

While the chips cook, grate or pare the zest from the lemon and set aside. Peel the onion and slice it into thin rounds. Pop in a large bowl with a squeeze of lemon juice. Stir to mix and set aside.

Put 1 chicken breast on a chopping board. Carefully slice it horizontally most of the way through (don’t cut all the way), holding the chicken down with the palm of your hand Open the chicken breast out like a butterfly. Repeat with the other breast.

Lay a piece of cling film or baking paper over the chicken. Bash with a rolling pin to flatten them so they are the same thickness. Pop the chicken breasts into a dish. Add 1 tsp ground cumin, 2 tsp oil, a squeeze of lemon juice and some salt and pepper. Turn to coat. Set aside to marinate for at least 10 mins.

Spoon the yogurt into a bowl. Coarsely grate half the cucumber. Use your hands to squeeze as much liquid as you can from the cucumber. Add it to the yogurt. Stir in 1 tsp oil, a squeeze of lemon juice, the lemon zest and a little salt and pepper.

Add the salad leaves to the onion. Season with salt and pepper. Squeeze in the very last of the lemon juice. Toss to mix.

Heat a large griddle or frying pan till smoking hot. Add the chicken. Fry for 6-8 mins, turning once or twice till golden brown on both sides and cooked through. Serve with the salad, chips and the tzatziki sprinkled with a little more cumin.