Garlic spinach chicken with spicy wedges and salsa

Serves 4

• 4 tsp butter, softened
• 3 tsp garlic paste
• Small handful of parsley, finely chopped
• 4 skinless chicken breasts
• Salt and freshly ground black pepper
• 150g fresh spinach
• 100ml chicken stock
• 1 small onion, finely sliced
• 16 baby tomatoes on the vine, sliced

For the wedges

• 550g white potatoes, cut into wedges (Maris Piper or King Edward are ideal)
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1 tsp chilli powder
• 4 tbsp olive oil

For the salsa

• 1 small red onion, finely chopped
• 2 medium-large tomatoes, finely chopped
• ¼ cucumber, finely chopped
• ½ red pepper, finely chopped
• 1 medium avocado, peeled and finely chopped
• Juice of ½ lemon
• 2 tbsp flat-leaf parsley, finely chopped
• Garlic oil, to drizzle (if you don’t have garlic oil, use good quality olive oil)
• Salt and freshly ground black pepper