Fresh salad with grilled peaches

Recipe from: 4 January 2016
recipe, salad, light meals, peaches,summer

Ingredients 10
Servings 4
Time 00:20


  • 4-6
    firm, ripe nectarines
  • 30
    olive oil
  • 10
  • 5
    Dijon mustard
  • 30
    chopped coriander leaves
  • 4
    chicken breasts
  • 2
    rocket, spinach and watercress leaves
  • 200
    soft goat’s milk or feta cheese, crumbled
  • 1
    spring onions, chopped
  • 50
    flaked almonds, toasted



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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Read more on: peaches  |  recipe  |  summer  |  salad  |  light meals

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