Ingredients

Method

• 1 pillow pack rocket, washed and dried
• Olive oil, to taste
• Sea salt and freshly ground black pepper
• 2 x 200 g smoked boneless chicken breasts, thinly sliced
• 100 g Chabis goat’s-milk cheese, crumbled
• 4 nectarines, cut into wedges
• 50 g macadamia nuts, roughly chopped

Method

Ingredients

Moisten the rocket with just enough olive oil to make it shiny.

Add a squeeze of lemon juice and some seasoning then turn the rocket onto a platter or divide among 4 plates. Add the chicken and goat’s-milk cheese.

Using a lightly oiled ridged, cast-iron pan, grill the nectarine wedges until just starting to catch. Add to the salad with a sprinkling of nuts. Serve immediately.
Per serving: 1801.4kJ, 30.1g protein, 25.4g fat, 7.4g carbs