Recipe Method

1.  Heat the 30 ml olive oil in a pan and add the potatoes, tossing to coat in the oil.
2. Cook on low heat, covered, for 30 minutes. Shake the pot from time to time, to turn the potatoes and create crisp browned skins. Sprinkle with potato seasoning or salt, and keep warm, uncovered.
3. Meanwhile, pan-grill the seasoned chicken strips briefly until browned but very tender.
4. Warm the 50 ml olive oil with the honey and mustard. Season to taste.
5. Scatter a generous amount of baby salad leaves onto each plate, and arrange the orange segments with the warm potatoes and chicken strips on and in amongst them.
6. Drizzle over the warm honey-mustard sauce and serve immediately.