Name: Chicken skewers with peach caprese salad
Cook time: 25 min
Total time: 25 min
Yield: 4
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

Chicken skewers with peach caprese salad

Traditionally served as an antipasto (starter), here we have made our caprese salad a little more substantial with the addition of grilled chicken skewers and peach cheeks.

Serves 4

Cook

25M

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

1.**Make mint and pistachio pesto:** Blend or process ingredients until smooth; season to taste.

2.Combine chicken and 1½ tablespoons of the oil in a medium bowl; season. Thread onto eight skewers.

3.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.

4.Layer grilled peaches with mozzarella, tomatoes and basil; drizzle with vinegar and remaining oil. Serve salad topped with chicken and pesto.

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