spring chicken salad

RECIPE DIRECTION :

1. To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
2. To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
3. Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.
4. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
5. Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.