Serves 4

4 chicken portions
1 tsp chilli oil
2 tbsp olive oil
1/2 lemon
1 large red chilli, chopped
salt and black pepper
1 sprig mint
1 bunch watercress
1 red pepper
1/2 cucumber
1 beef tomato
1 stick celery
2 tbsp extra virgin olive oil

Marinate the chicken in chilli oil, lemon zest and juice, half the red chilli and some seasoning.

Finely dice and mix the remaining chilli, pepper, cucumber, tomato and celery.

Add the chopped watercress and mint and stir in the olive oil.

Grill the chicken, turning regularly, until cooked and crispened (about 25 minutes).

Spoon the salsa onto the plates, place the chicken on top and serve with a watercress salad