While it might seem complicated, this salad actually packs a huge amount of flavour into what is a reasonably easy recipe.
A favourite in the Tassell household, it has the perfect balance of different flavours and textures and is the perfect way to end a summer’s day.
Ingredients:
4 ripe peaches or nectarines, quartered
1/2 cup balsamic vinegar
1 tbs honey
4 boneless skinless chicken thighs
100 gms thinly sliced prosciutto
1 tbs olive oil
2 tbs fresh chopped basil
1 tbs fresh chopped oregano
Kosher salt + pepper
6 cups fresh rocket
1 cup cherry tomatoes
150 gms fresh mozzarella cheese, torn
2 avocados, sliced
Toasted pumpkin seeds to sprinkle
Balsamic vinaigrette:
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbs fresh chopped basil
2 tsp dijon mustard
Salt and pepper
Method:
1. Add the peaches to a bowl and toss with the balsamic vinegar and honey.
2. Add the chicken to a separate bowl and toss with the olive oil, basil, oregano, salt, and pepper.
3. Preheat your grill, grill pan, or cast-iron skillet to medium-high and brush with oil.
4. Remove the peaches from the balsamic mix and grill them for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill. Reserve any remaining balsamic mix for the vinaigrette.
5. To the grill, add the chicken and prosciutto to grill for 5-8 minutes per side or until the chicken is cooked through and the prosciutto crisp. Remove from the grill and let rest for 5-10 minutes. Thinly slice the chicken and crumble the prosciutto.
6. In a large salad bowl, combine the rocket and tomatoes. Top the salad with grilled peaches, chicken, mozzarella, and sliced avocado. Sprinkle the toasted pumpkin seeds all over the salad.
7. Serve the salad alongside the balsamic vinaigrette, by combining any remaining balsamic mix from when you tossed it with the peaches with the olive oil, 1/4 cup balsamic vinegar, basil, mustard, salt and pepper. Taste, and adjust seasonings to your liking.
