Grilled peach, chicken & feta salad

• pack mini chicken fillet↗400g g
• olive oil↗3 tbsp tbsp
• ripe peaches↗4

  stoned and cut into quarters

• sherry vinegar↗4 tsp tsp
• clear honey↗1 tbsp tbsp
• red chilli↗1

  finely chopped

• bag herb salad110g g
• feta cheese↗100g g

  crumbled

Step-by-step instructions

1. 1

   Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.

2. 2

   Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.

3. 3

   Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.