Step 1

Rub chicken with oil, then season with pepper. Heat a chargrill pan over high heat. Grill chicken and onion for 6 minutes, turning, or until chicken is cooked through and onion is charred and tender.

Step 2

Meanwhile, place beetroot, spinach and chickpeas in a bowl and toss to combine.

Step 3

Combine aioli and 2 tsp water in a small bowl. Arrange salad and chicken on a plate. Top with onion and drizzle with aioli. Season with pepper. Serve scattered with mint.