Delightfully fresh and fragrant flavours!
Ingredients
- 1 lemon to confit
- 1 peach
- 3 handfuls rocket / arugula
- 2 cooked chicken breasts, sliced
- 1 ball mozzarella, torn
- 1 confit lemon (thinly slice a lemon and simmer in water with 2 tbsp sugar and a teaspoon salt for 15 mins)
- Olive oil and balsamic
- Scatter over basil and cress at the end.
METHOD
- For the confit lemon, cut the lemon into thin slices and simmer with the sugar and and salt for 15 minutes
- Cut the peach into wedges and then drizzle with olive oil and sprinkle with salt and heat on a griddle pan with thyme until you can see charred marks
- Take a serving plate and scatter the rocket over followed by the chicken, mozzarella, confit lemon and grilled peaches
- Drizzle over olive oil and balsamic, season well, and toss
- Scatter over the basil and cress and serve