Step 1 Set a medium saucepan of water over high heat. Add new potatoes with one of the mint sprigs; bring to the boil. Cook for 8–10 minutes, or until potatoes are tender. Drain potatoes and return to saucepan. Cover pan and set aside.

Step 2 Meanwhile, make tahini salad: Place all ingredients in a medium salad bowl with remaining mint sprigs, season with cracked black pepper and toss well.

Step 3 Spray a small non-stick frying pan with olive oil and set over high heat. Add chicken fillets to pan and cook, turning once, for 3–4 minutes, or until golden and cooked through. Remove chicken from frying pan, cover and leave to rest for a few minutes.

Step 4 Cut reserved potatoes in half. Shred chicken roughly and serve with tahini salad and potato.