Chicken bruschetta with chilli, coriander and lemon butter

Method

1. Make the butter. Stir the chilli flakes, coriander and lemon zest and juice into the softened butter. Spoon the butter onto a large sheet of baking paper. Roll up the paper into a log shape and secure the ends like a Christmas cracker. Chill to firm up.
2. Meanwhile, brush the cooking grate with oil. Barbecue the chicken breasts directly over a medium heat source for 10-12 minutes, turning once, until cooked through. Push the chicken to one side, to keep hot. Quickly toast and char the cut side of the ciabatta on the cooking grate, then rub the toasted side of each piece with the garlic clove.
3. Arrange a lettuce leaf, a few tomato and cucumber slices on each piece of toasted ciabatta. Halve each breast lengthways and arrange both slices on top. Cut the butter log into thick slices and put a slice on top of the hot chicken.