Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Prep:10 mins
Serves 4
400g pack mini chicken fillet3 tbsp olive oil4 ripe peaches, stoned and cut into quarters4 tsp sherry vinegar1 tbsp clear honey1 red chilli, finely chopped110g bag herb salad100g feta cheese, crumbled
STEP 1Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.STEP 2Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.STEP 3Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
