Heat the oven to 160°C. Roughly chop the tomatoes into chunky wedges and add to a large bowl. Sprinkle with salt and toss and set aside.

Drizzle the chicken with olive oil and season with salt and pepper. Heat a large non-stick pan over a high heat. Add the chicken thighs to the pan and cook for 5 mins on one side, then use tongs to flip over and cook for 2 mins on the other side, set aside to cool.

Tear the croissants into large chunks and add to a baking sheet. Season with salt and pepper then then slide into the oven for 10 mins – until golden and crisp- you don’t need any oil.

Make the dressing by whisking the ingredients with 3 tbsp olive oil. Season with salt and pepper.

Drain the tomatoes, then tip back into the bowl. Slice the chicken and add to the bowl along with most of the basil leaves. Use a peeler to peel most of the Parmesan into the bowl. Add half the dressing and then tip onto a platter. Snuggle the croissant croutons into the salad. Drizzle the remaining dressing, then finish with a pinch of chilli flakes, reserved basil leaves, Parmesan shavings and a crack of black pepper.