Chicken with Smoked Salt & Potato Salad

Steps

1. Preheat BBQ to medium-high heat, (if using). Prep & cook potatoes. Place potatoes in a pot and cover with hot tap water and a pinch of salt. Cook, covered, for about 20 minutes, until just tender. Drain well.
2. Prep veggies.
3. Prep & cook chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with first measure of smoked salt and a drizzle of oil. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side for medium, depending on thickness, or until cooked through. Rest covered. Reserve pan. Alternatively, do this on the BBQ.
4. Cook veggies. Return pan to medium-high heat with a drizzle of oil. Cook courgettes and onion for about 3 minutes, until nearly tender. Add capsicum, a knob of butter and potato spices and cook a further 1 minute, until fragrant and tender. Alternatively, do this on the BBQ.
5. To finish. In a large bowl, combine cooked potatoes, veggies, spinach and a drizzle of vinegar and toss to combine. Season to taste. Slice chicken and toss in any resting juices.
6. Serve potatoes and veggies topped with chicken, smoked aioli and a sprinkle of smoked salt.