Barbecued chicken, blue cheese and pickled celery salad

Method

1. First, quick-pickle the celery. Put the vinegar and sugar in a saucepan and set over a medium heat for 5 minutes. Put the celery in a bowl, pour over the liquid and leave to cool, then put in the fridge for at least 1 hour.
2. To make the spice mix, combine all the spices together in a large bowl. Rub the mix into the chicken thighs, along with the oil. Season.
3. Heat a griddle pan over a high heat, or get a barbecue ready. When very hot, cook the chicken thighs for 5-7 minutes on each side until cooked through, depending on how thick they are. Work in batches if necessary. Take off the heat and brush with the barbecue sauce. 
4. Break up the iceberg lettuce into large pieces and arrange on a platter or plate. Slice the chicken and arrange on top, along with the cheese, pickled celery and celery leaves.