Sizzling Chicken Platter

4 Boneless skinless chicken breasts
1 tsp hot chilli paste or harissa
3 tblsp Olive oil
1 tblsp Lemon juice
1 - 2 Lettuces, depending on size such as Cos or Webbs
1/2 Cucumber
1/2 Bunch of radishes
1oz Pine nuts, toasted
Handful of mint leaves

For the Dressing

2 Ripe vine tomatoes
1/2 - 1 tsp hot chilli paste or harissa
1 tblsp Lemon juice
4 tblsp Olive oil

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.

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

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

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

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

Ready in 40 - 50 minutes, serves 4