A hearty salad that makes the most of seasonal stone fruits. Swap in nectarines or apricots for the peaches if that’s what you have. Replace the chicken with crumbled feta or goat’s cheese for a vegetarian main. It’s best served warm but you can make the components ahead and bring them to room temperature before adding a little extra oil and balsamic glaze to serve.


Method:

• Heat oven to 190°c and then line the bottom of one large and one small roasting tin with baking parchment.

• Place the red onion and peach wedges into the larger tin and nestle in the chicken. Brush the chicken with 1 - 2 tbsp of balsamic glaze, season with salt and pepper and drizzle over 1 tbsp of the olive oil.

• Mix the beetroot with a tbsp of oil and the remaining balsamic glaze. Sprinkle with salt and place both trays in the oven to roast for approximately 20 - 25 minutes.

• Remove both trays from the oven and add the torn chunks of bread drizzling with the rest of the oil and allow to roast for a further 20 minutes, then allow to cool for 15-20 minutes.

• Put the salad leaves in a large bowl and tip in the contents of both trays. Mix gently before topping with the chopped pecan nuts.
  
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