- Marinade the chicken thighs in 110ml K-BBQ sauce.
- In a bowl, combine the pack of basil, some almonds/other nuts, an avocado, the juice of two lemons, a couple of anchovies, black pepper and salt and a glug of olive oil. Pop it all in a blender and let it whirl. If it's too think add some water or oil to it so it reaches a rich dressing consistency.
- Blanch your peas and any other green veg you plan to use that needs cooking.
- Next cook the chicken on a hot pan. Once the chicken is added reduce heat to medium and after 3-4 minute flip it. Once it's turned add the last bit of sauce and let it cook through. Remove from heat and let chicken rest.
- Now chop your other veg - cucumber into tiny slices, lettuce and add it all to a bowl. Pour over the dressing, top with chicken and some thinly sliced radishes, sesame seeds and the pistachios if you've got them for a lovely crunch.
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