Mediterranean Chicken with Purple Asparagus & Roasted Vine Tomatoes

Steps

1. Preheat oven to 220°C. Preheat BBQ to medium-high (if using). Prep & cook vegetables. Toss potatoes on a lined oven tray with a drizzle of oil. Season and roast in oven for 20 minutes. After 20 minutes, remove from oven and add whole tomatoes to tray. Season and drizzle with oil. Return vegetables to oven to cook for a further 8-10 minutes, until potatoes are golden and tomatoes are ready to burst. Toss through spinach to wilt.
2. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and toss in a bowl with balsamic vinegar.
3. Make feta whip & prep asparagus. Combine feta and milk in a bowl and whisk, until smooth. Prep asparagus and peel two spears into ribbons for serving.
4. Cook chicken. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side, until cooked through. Rest, covered before slicing thinly. Reserve pan.
5. Cook asparagus. Wipe pan clean and return to medium-high heat with a drizzle of oil. Add asparagus and cook for about 3 minutes, until tender. Season. Alternatively, cook chicken and asparagus on the BBQ.
6. Serve feta whip topped with vegetables, chicken, asparagus ribbons and basil.