Seared Chicken with warm Tomato and Apricot Sauce

1. Heat the griddle for 5 minutes.  Make three diagonal slashes across the chicken breast, brush with a little olive oil and cook on the griddle for 4 minutes each side.  This could also be done under a preheated grill. 2. Drain the apricots and retain 4 tbsp of the juice. Dice the apricots. 3. Heat the remaining oil in a saucepan and cook the spring onions for 2-3 minutes until softened.  Stir in the tomatoes, tomato ketchup, apricots, juice and basil and simmer for 5 - 10 minutes, until the sauce has thickened.   Add the sugar vinegar and seasoning and simmer for a further minute. 4. Cook the potatoes as per can instructions, drain, add a drizzle of olive oil and a handful of mint, shake for even covering. 5. Cook the carrots in a dry heated pan until heated through and lightly charred in colour. Season potatoes and beans with black pepper and sea salt. 6. Serve the chicken with a spoonful of sauce alongside the potatoes and carrots.