Tried our classic Caprese salad? Now, give its fruitier permutation a try, elevated with the tart and sweet flavours of peach, and paired heartily with a side of smoky chicken skewers.
Ingredients
- 800 g chicken breast fillets, cut into 2cm pieces
- 2 tbsps extra virgin olive oil
- 4 medium (600 g) peaches, cheeks removed
- 250 g buffalo mozzarella, torn
- 2 medium tomatoes (300 g), sliced
- 400 g mixed cherry tomatoes, halved
- ½ cup fresh small basil leaves
- 1 tbsp white wine vinegar
MINT & PISTACHIO PESTO
- ½ cup (70 g) pistachios
- 1½ cups fresh mint leaves
- 1 cup fresh flat-leaf parsley leaves
- 1 clove garlic, crushed
- 2 tsps finely grated lemon rind
- 2 tsps lemon juice
- ½ cup (125 ml) extra virgin olive oil
Steps
01.
Combine chicken and 1½ tbsps of the oil in a medium bowl; season. Thread onto eight skewers.
02.
Cook chicken on a heated oiled grill plate (or pan or barbecue) for 8 mins. Add peaches to grill plate; cook for a further 2 mins or until chicken is cooked through and peaches are golden.
03.
Layer grilled peaches with mozzarella, tomatoes and basil; drizzle with vinegar and remaining oil. Serve salad topped with chicken and pesto.
MINT & PISTACHIO PESTO
01.
Blend or process ingredients until smooth; season to taste.