Preheat the oven to 200°C.
Put the potatoes on a large pan and cover with water and add a good pinch of salt. Bring to a boil and simmer for 15-20 minutes or until tender. Once cooked, rinse the potatoes under cold water. Drain and set a side.
Whilst the potatoes are cooking, prepare the sun dried tomato dip by placing all ingredients in a food processor and blend until combined. Add a little bit of water to loosen it up if needed.
Season the chicken with salt and pepper. Heat up a large frying pan and fry the chicken on both sides until browned. Place the chicken in the oven for 10-15 minutes and cook until done.
Slice your peppers, finely slice the leeks and combine them with the spinach in a bowl. Add the cooked potato, a pinch of salt and a drizzle of olive oil and mix together.
Arrange the plates by placing the salad, the chicken and a good dollop of sun dried tomato dip. Garnish with sunflower sprouts and pumpkin seeds!