Ingredients

• 350g / 12oz new potatoes, cut into wedges
• 4 tbsp olive oil
• 3 skinless boneless chicken breasts, cut into strips
• 4 tbsp wholegrain mustard
• 2 tbsp fresh lemon juice
• 1 tbsp clear honey
• 3 tomatoes, seeded, quartered and cut into strips
• 25g / 1oz currants
• 1 tbsp toasted sesame seeds
•   salt and pepper
•   mixed lettuce leaves, to serve

Method

1. Steam the potatoes over a pan of boiling water for about 15 minutes until just cooked. Meanwhile, in a frying pan, heat one tablespoon of the oil, then cook the chicken strips for 4-5 minutes until brown all over and cooked through; keep warm.
2. Mix together the remaining oil, mustard, lemon juice, honey and salt and pepper. In a large bowl, toss the potatoes with the chicken, tomatoes, currants, sesame seeds and dressing. Arrange mixed lettuce leaves on each serving plate and pile the chicken salad on top.