1 Chicken Thigh Fillet
1 teaspoon olive oil
1 tablespoon seasoning
1 cup mint leaves
2 tablespoon yoghurt
1/4 watermelon, thinly sliced, cut into wedges
1 red radish, thinly sliced
1 red onion, thinly sliced
1/2 cup coriander leaves
Salad leaves 1/2 cup
1 tablespoons pistachios, coarsely chopped (optional)
1. Combine chicken, oil and seasoning in a large bowl. Season.
2. Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
3. Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season.
4. Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yogurt mixture and pistachios, if desired.