1. Put the chicken in a shallow dish. Mix the zest and juice of 1 lemon, olive oil and a pinch of salt together in a small bowl and pour over the chicken turning the chicken to make sure it’s covered. Heat a griddle pan over a medium-high heat. Griddle the chicken for 5-10 mins, turning over half-way, until they are cooked through. Put to one side.
2. Put the lettuce wedges and Haywards Hot & Spicy Onion into the same griddle pan and griddle for 1 min, turning so they are just charred.
3. To make the dressing mix the crème fraiche with sweet chilli sauce and the remaining lemon juice.
4. Put a handful of rocket into two serving bowls. Top with the lettuce wedges and onions. Sprinkle over the pumpkin seeds, croutons and a few parmesan shavings and mix through a few spoons of the dressing.