Paprika chicken; zucchini salad

Smoked paprika works beautifully with roasted chicken, giving it a rich, smoky flavour without adding any heat.

Paprika chicken. Picture: Guy Bailey.

If different coloured zucchini are available, use them to add contrast to the salad.

Paprika chicken

6 chicken thighs with bone in, skin on
1 teaspoon smoked paprika
1 teaspoon flaky sea salt
1 tablespoon olive oil

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Preheat oven to 180°C (fan). Combine paprika, salt and oil in a large bowl; add chicken thighs and toss well to coat. Place chicken pieces, skin down, in a small, cold non-stick frying pan; fry over medium heat for 5-6 minutes or until very crispy. Transfer thighs to a baking tray, skin side up, and bake for 20 minutes or until cooked through. Serve with zucchini salad. Serves 3-4

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 Zucchini salad

2 green zucchini, trimmed
1 yellow or white zucchini, trimmed
1 tablespoon aged balsamic vinegar
3 tablespoons extra-virgin olive oil
Squeeze of lemon juice
75g pine nuts, toasted
2 tablespoons fresh mint leaves
75g Parmesan, shaved

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Using a vegetable peeler, slice zucchini lengthways into thin strips. To make the dressing, put balsamic vinegar into a medium bowl and season with salt and pepper. Gradually whisk in olive oil and finish with a squeeze of lemon juice. Pile zucchini onto a serving platter, evenly distributing the different colours. Drizzle with dressing and mix gently. Sprinkle with toasted pine nuts and finish with a scattering of mint and Parmesan shavings. Serves 4