Cajun Chicken, Mash & Fresh Salsa

Begin by preparing a large pan of salted boiling water on high heat.

Quarter the tomatoes, wash and thinly slice the spring onions and roughly chop three-quarters of the coriander leaves. Add to a large bowl and set aside. Wash and peel the sweet potatoes, then put them in the large pan of boiling water and cover with the lid for 20 minutes.

Put the corn on a large griddle or frying pan on medium-high heat for 10 minutes, turning when charred.

Meanwhile, take the chicken breasts and cut diagonal slices into the smooth side. Cover with a drizzle of olive oil, then rub Cajun seasoning, and a pinch of salt and pepper over the chicken.

Once the corn on the cobs has finished cooking, remove them from the pan and set them aside. Add the chicken to the now-empty griddle pan for 8-10 minutes or until cooked, turning halfway through. After a few minutes, add the bacon to the pan cooking 2-4 mins on each side, according to your liking.

Carefully hold the corn on the cob vertically and run a knife down the sides to cut off the kernels. Add to the bowl set aside earlier. Mix everything together thoroughly with a drizzle of extra virgin olive oil.

Carefully drain the water from the pan with the sweet potatoes. Cover the potatoes with 2 tbsp of sweet chilli sauce and mash with a potato masher.

Take the griddle pan off the heat, remove the bacon and cut them into strips.

Portion the mashed potato, fresh salsa, bacon strips and chicken breasts between 4 plates. Sprinkle over the feta cheese and remaining coriander leaves.