If the chicken is much thicker than 2cm / 4/5", pound lightly or cut in half horizontally.

Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.

Use the oil to brush the grill, or heat oil in a skillet over medium high heat. Cook the chicken for 4 minutes on each side, then remove onto a plate. Cover loosely with foil, rest for 5 minutes, then slice thinly.

Cook the peas in boiling water (or steam), drain then rinse under cold tap water to cool down.

Place cabbage, peas, mint and onion in a bowl. Add parmesan, lemon juice, olive oil, and pepper.

Toss well. Adjust salt to taste, add more parmesan if desired.

Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.