800g potatoes, scrubbed and sliced 0.5cm
650g chicken thighs
2 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons dried oregano
1 bunch asparagus
1 capsicum
2 cloves garlic
¼ cup water
2 handfuls baby spinach leaves
Juice of lemon

TO SERVE

30g pumpkin seeds
100g basil pesto

PREHEAT oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).

1. Toss potatoes with a drizzle of oil on prepared tray and season with salt and pepper. Roast for 25–30 minutes, until golden and cooked through. Turn once during cooking. Heat a dry fry-pan on medium heat and toast pumpkin seeds for 3–4 minutes, until golden and crunchy. Set aside and reserve pan.

2. Pat chicken dry with paper towels, toss with spices and season with salt and pepper. Return pan to medium-high heat with a drizzle of oil. Cook chicken for 5–6 minutes each side (depending on thickness), or until cooked through. Set aside, covered in foil, to rest. Reserve pan.

3. While chicken cooks, prepare the rest of the meal. Trim woody ends off asparagus, about 2cm and discard. Cut asparagus spears in half; remove core and seeds from capsicum and slice 1cm; roughly chop garlic. Return pan to medium heat with a drizzle of oil, if needed.

4. Cook asparagus, capsicum and garlic for about 2 minutes, stirring regularly. Add water and cook a further 2 minutes, until asparagus is bright green and capsicum is tender. Season with salt and pepper.

5. Remove foil from chicken and shred, using two forks, then toss with any resting juices. Season to taste with salt and pepper then add to a large bowl with asparagus, capsicum, baby spinach leaves and lemon juice. Toss to combine.

TO SERVE, divide potatoes between plates and top with pulled chicken salad. Top with a dollop of basil pesto and toasted pumpkin seeds.