Costs under R85
Serves 4
Preparation Time 20 minutes
Cooking Time 20 minutes

• 4 to 6 firm, ripe nectarines
• 30ml olive oil
• 10ml honey
• 5ml Dijon mustard
• 30ml chopped coriander leaves
• 4 chicken breasts
• 2 handfuls rocket, spinach and watercress leaves
• 200g soft goat’s milk or feta cheese, crumbled
• 1 bunch spring onions, chopped
• 50g flaked almonds, toasted

1 Pit the nectarines and slice into wedges. Mix with the oil, honey and mustard, and season with salt and pepper. Heat a ridged frying pan and grill the nectarines on both sides until soft (but not soggy) with lovely black grill marks. Retain the leftover marinade and pan juices to use as a salad dressing.
2 Season the chicken breasts with salt and pepper, and fry in the same pan until cooked through. Mix with the nectarines and dressing, and allow to cool.
3 Arrange the salad leaves on a plate and spoon over the chicken, nectarines, crumbled cheese, spring onions and nuts. Drizzle over the dressing just before serving.

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