Serves 4 People
20 Mins Prepartation
25 Mins Cooking
INGREDIENTS
800 grams chicken breast fillets, cut into 2cm pieces
2 tablespoons extra virgin olive oil
4 medium (600g) peaches, cheeks removed
250 grams buffalo mozzarella, torn
2 medium tomatoes (300g), sliced
400 grams mixed cherry tomatoes, halved
1/2 cup fresh small basil leaves
1 tablespoon white wine vinegar
Mint and pistachio pesto
1/2 cup (70g) pistachios
1 1/2 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
1/2 cup (125ml) extra virgin olive oil
METHOD
Make mint and pistachio pesto: Blend or process ingredients until smooth; season to taste.
Combine chicken and 1½ tablespoons of the oil in a medium bowl; season. Thread onto eight skewers.
Cook chicken on a heated oiled grill plate (or pan or barbecue) for 8 minutes. Add peaches to grill plate; cook for a further 2 minutes or until chicken is cooked through and peaches are golden.
Layer grilled peaches with mozzarella, tomatoes and basil; drizzle with vinegar and remaining oil. Serve salad topped with chicken and pesto.
