Grilled peaches and chicken with rocket and kasundi

Grilled peaches and chicken with rocket and kasundi

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4-6
Photographer
Jacqui Melville

This is a stand-alone salad. I adore the thought of it gracing the middle of an outdoor table during a nice little summer lunch with friends or family, with some crusty bread and a few glasses of wine.

Ingredients

Quantity Ingredient
6 boneless, skinless free-range chicken thighs
280g plain yoghurt
2 tablespoons see method for ingredients
3 firm peaches, each cut into 8 wedges, leaving the skin on
100ml olive oil
pinch ras el hanout, (see glossary)
1 large handful rocket leaves, washed

Method

  1. Place the chicken in a bowl. Mix the yoghurt and kasundi together. Reserve 2 tablespoons to dollop over the salad, then thoroughly mix the remaining yoghurt mixture through the chicken. Cover and marinate in the fridge – overnight if you can. If not, an hour or so is good, but if you haven’t time then I guess just go for it.
  2. Heat a chargrill or barbecue to high.
  3. Meanwhile, take the peaches and gently mix in a bowl with the olive oil and ras el hanout. Cook on the grill or barbecue for about 1 minute on each side, until the skins on the edge start to split – you want the peaches to be cooked but not mushy. Place back in the bowl and cover with a plate.
  4. Now grill your chicken on each side until cooked, about 7–10 minutes all up. Place on a board and cut each thigh into about eight slices.
  5. Mix all the chicken in with the peaches. Throw in the rocket, toss gently, then transfer straight away to a serving bowl or platter. Spoon the reserved kasundi and yoghurt mixture on top and serve.
Tags:
salad
salads
vegetables
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