INGREDIENTS

•  8 Chicken Thigh Fillets
•  1 tablespoon olive oil
•  1 tablespoon Moroccan seasoning
•  1 cup mint leaves
•  3/4 cup (210g) Greek yoghurt
•  1/4 watermelon, thinly sliced, cut into wedges
•  2 red radishes, thinly sliced
•  1 Lebanese cucumber, cut into ribbons
•  1 red onion, thinly sliced
•  1/2 cup coriander leaves
•  2 tablespoons pistachios, coarsely chopped (optional)

METHOD

• Step 1
  Add the chicken, oil and Moroccan seasoning in a large bowl and season.
• Step 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.
• Step 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.
• Step 4
  Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.