Seared Chicken with Hasselback Potatoes and Piccalilli Salad

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Prepare your ingredients. Preheat BBQ hot plate to medium high (if using). Cook whole potatoes in pot of boiling water for 10 minutes. Drain potatoes and run under cold water until cool enough to touch. While potatoes cook, mix together olive oil, melted butter and garlic in a small bowl. Fill pot water again and bring back to the boil with a pinch of salt.
2. Place a wooden spoon alongside each potato and use it as a stopper to stop the knife cutting all the way through. Make 8-10 slices along the top of each potato, ¾ of the way down. Place onto prepared tray and brush with melted butter mixture. Bake for about 25 minutes, until tender.
3. When potatoes are tender, sprinkle with cheese and bake a further 5 minutes, until golden and crispy. Cook cauliflower pot of boiling water for 4-5 minutes, until tender. Leave to drain well while you prepare the chicken.
4. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a shallow bowl along with sweet chilli sauce and salt and mix to coat.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for 2-3 minutes each side, or until cooked through. Set aside to rest. While chicken rests, whisk all dressing ingredients in a large bowl, add all piccalilli salad ingredients and toss to combine. Season to taste.
6. To serve, divide seared chicken, hasselback potatoes and piccalilli salad between plates. Dollop with mayonnaise (if using).