Rangitikei Thigh Fillet With Sea Salt & Provencale Salad

A colourful mediterranean inspired simple salad with white beans, cherry tomatoes, olives & capsicums

For the salad:
200g tinned small white beans
one capsicum, any colour you like
200g cherry tomatoes
50g pine nuts
100g black olives
1/2 preserved lemon
1/2 cup chopped flat leaf parsley
3 medium courgettes, finely sliced lengthwise
avocado oil

For the vinaigrette:
1/3 cup lemon juice
1/2 tsp Dijon mustard
1/2 tsp sea salt
freshly ground black pepper
2/3 cup avocado oil
2 tbsp finely chopped chives

For the chicken:
800g Rangitikei free range Thigh Fillets
sea salt

For the vinaigrette and salad:
Make up the vinaigrette by whisking together the first 4 ingredients then gradually add the oil. Stir in the chives.
Blacken capsicum, remove skin, core and dice finely.
Halve or quarter tomatoes depending on how big they are.
Brown the pine nuts in a little oil till golden.
Stone and chop olives.
Discard flesh from preserved lemon and chop skin finely.
Toss all the salad ingredients together.
Heat a little oil in a fry pan and quickly sauté the courgettes on a high heat.
For the chicken:
Heat a heavy based fry pan, sprinkle with salt and place chicken on top. Cook for three minutes, turn over, sprinkle with salt and cook for 3 minutes.

To Serve:
Place some courgettes on a plate, top with some salad and drench with a few tbsp of the vinaigrette. Arrange chicken on top.