Sizzling chicken platter

• boneless, skinless chicken breasts↗4

  (about 500g/1lb 2oz total weght)

• 1 tsp hot chilli paste↗

  or harissa

• 3 tbsp olive oil↗ tbsp
• 1 tbsp lemon juice↗ tbsp
• lettuces1-2

  depending on size, such as cos, batavia or Webb's

• ½ cucumber
• ½ bunch radishes
• pine nut↗25g g

  toasted

• handful of mint↗

  leaves

• ripe vine tomatoes↗2
• ½-1 tsp hot chilli paste

  or harissa

• 1 tbsp lemon juice↗ tbsp
• 4 tbsp olive oil↗ tbsp

Step-by-step instructions

1. 1

   Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.

2. 2

   To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.

3. 3

   Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.

4. 4

   Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.

5. 5

   Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.