Name: Fresh salad with grilled peaches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4-6 nectarines; 10 ml honey; 5 ml Dijon mustard; 30 ml fresh coriander chopped; 4 chicken breast fillets; 2 rocket; 200 g goat's milk cheese or feta cheese, crumbled; 1 spring onion chopped; 50 g almonds flaked and toasted

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Ingredients (9)

4-6	nectarines
10 ml	honey
5 ml	Dijon mustard
30 ml	fresh coriander — chopped
4	chicken breast fillets
2	rocket
200 g	goat's milk cheese — or feta cheese, crumbled
1	spring onion — chopped
50 g	almonds — flaked and toasted

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Method:

Pit the nectarines and slice into wedges. Mix with the oil, honey and mustard, and season with salt and pepper. Heat a ridged frying pan and grill the nectarines on both sides until soft (but not soggy) with lovely black grill marks. Retain the leftover marinade and pan juices to use as a salad dressing.

Season the chicken breasts with salt and pepper, and fry in the same pan until cooked through. Mix with the nectarines and dressing, and allow to cool.

Arrange the salad leaves on a plate and spoon over the chicken, nectarines, crumbled cheese, spring onions and nuts. Drizzle over the dressing just before serving.

Word and image: Home magazine

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