Preheat the oven to 220°C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes and carrots into 1cm-thick wedges. Peel and mince the garlic. Cut the chicken into 5cm chunks. Put the wedges, garlic and first measure of oil in a large bowl, season with salt and pepper and toss to coat.

Whisk the egg in a bowl. Combine flour and a pinch of salt in a shallow dish. Combine the breadcrumbs and sesame seeds in a separate shallow dish and rub in the second measure of oil. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.

Meanwhile, put the yoghurt, mustard, water and honey in a bowl, season with salt and pepper and whisk to combine.

Whisk the third measure of oil and apple cider vinegar in a large bowl and season with salt and pepper. Halve the cucumber lengthwise and thinly slice. Add the cucumber and mesclun to the dressing and toss to combine.

Divide the chicken nuggets, veggie wedges and salad between plates. Serve with the honey mustard dressing.