We made the traditional antipasto a little more substantial
Yield
Serves 4
Prep Time
10mins
Cook Time
10mins
Difficulty Level
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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
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.

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