My own recipe for you – attractive, tasty, all-natural ingredients and packed full of nutrition.  I try to use organic ingredients to avoid that unwanted side-serving of toxic chemicals. 

Here's what you need (for 2 people): 

2 free-range chicken fillets 

2 corn-on-the-cobs 

0.5kg new potatoes 

2 red onions 

1/3 red/orange pepper 

1/3 yellow pepper 

1/3 green pepper 

A handful of cherry tomatoes 

A handful of blueberries

4 cloves garlic   

2 handfuls of mixed seeds (e.g. pumpkin, sunflower, sesame, linseed) 

Free-range mayonnaise 

1 tsp wholegrain mustard 

Honey 

Chilli flakes 

Rosemary 

Thyme 

Sea Salt 

Black pepper 

First: Wash the new potatoes and cut into bite-size chunks (skins on).  Steam for about 20 minutes, until softened but still retaining some firmness (to avoid mushy potato salad!).  Immerse in cold water until completely cooled.  Carefully pat dry with a clean tea-towel. 

Put the potatoes into a large bowl.  Dice 1 red onion and add to bowl. 

Add 2-3 tablespoons of mayonnaise and 1 tsp wholegrain mustard.  Add salt & pepper to taste. 

Mix well, then transfer to a suitable container for refrigeration until later. 

Next: slice and dice the red onion, peppers, tomatoes and garlic for the salad.  Use additional salad vegetables or fruit if you wish (such as cucumber, courgette, leaves, apple, grapes, strawberries, grated carrot, finely chopped red/green cabbage...)  I normally use blueberries as well for the 'blue' in the rainbow, but didn't have any this time.

Roast the mixed seeds under a medium-hot grill for 5 minutes or so... You will hear them start to 'pop' and they will turn a lovely golden-brown.  Keep an eye on them to avoid burning.  Allow 10 minutes to cool. 

In a large bowl mix salad vegetables and seeds together, along with a good drizzle of honey (about 1tsp), 1/2 tsp chilli flakes and 1 tsp black pepper.  Mix well, then pop in the fridge for later. 

To prepare the chicken: heat oven to 190 degrees Celcius.  Place fillets in an oven-proof dish, and add a little water to prevent drying.  Drizzle with honey, then sprinkle with chilli flakes, rosemary, thyme and black pepper.  Pop in the oven and cook, uncovered, for 45 minutes or until cooked through and with a golden-looking top. 

Meanwhile cut the corn into halves, then boil on moderate heat for 30-40 minutes until tender. Just before serving add a knob of butter to the pan, along with salt & pepper, and give a it good shake with the lid on.  Use skewers if you have them for ease-of-eating, othewise you can use cocktail sticks or even 2 forks, and that way you don't burn your fingers! 

Once the chicken and corn are ready, arrange everything attractively together on dinner plates, and serve! 

I hope you have fun making (and eating) my recipe.  If you enjoyed this post please follow me on Steemit and you can look forward to more yummy recipes!  Many thanks. 

For extra tips on health and weight loss, you can also follow me as Natural Health Mama at https://www.facebook.com/naturalhealthmamma and https://naturalhealthmamablog.wordpress.com/ 

Logo kindly made for me by @papa-pepper