Cook: 45 minutes

Serves: 4

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.

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Ingredients

Name: Chicken, peach and sourdough salad
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 2 medium red onions peeled and cut in wedges; 3 fresh peaches cut in wedges; 4 chicken breast fillets or 8 boneless thighs cut in strips; Maldon salt and freshly ground black pepper; 3 tbsp olive oil; 2 – 3 tbsp Tuscanini balsamic glaze; 300g cooked beetroot cut into wedges; 250g sourdough or crusty bread torn into bite sized chunks; 1 bag baby spinach; ½ bag rocket; A small handful of roughly chopped pecan nuts

2 medium red onions peeled and cut in wedges
3 fresh peaches cut in wedges
4 chicken breast fillets or 8 boneless thighs cut in strips
Maldon salt and freshly ground black pepper
3 tbsp olive oil
2 – 3 tbsp Tuscanini balsamic glaze
300g cooked beetroot cut into wedges
250g sourdough or crusty bread torn into bite sized chunks
1 bag baby spinach
½ bag rocket
A small handful of roughly chopped pecan nuts