Source Food’s Gary loves a fresh salad especially when most of the ingredients come out of his own garden. Growing fresh herbs and salad leaves are so easy. All you need is some decent soil, a little bit of water, some loving words and you will be surprised at how well they grow. Making this quick, delicious salad that Gary discovered on www.eatliverun.comshouldn’t be any fuss, especially when you have most of the ingredients growing outside your kitchen door.
Ingredients 2 ripe nectarines 4 whole chicken breasts 100g mange tout, cut at an angle 100g green beans, cut at an angle 50g hazelnuts, roasted and chopped 20g coriander 50g mixed leaves – butter lettuce, wild rocket etc 100g goats cheese olive oil salt and pepper
For the dressing 100ml olive oil 30ml white balsamic vinegar 20g fresh raspberries 10ml honey juice of ½ a lemon Salt and Pepper
Method To make the salad 1Slice the nectarine’s in half and remove the stone. Slice into 2cm wedges and coat, very lightly, with olive oil. 2 Place a grill pan over medium heat and lightly colour the nectarine. Do not cook for too long otherwise the nectarine will become very soft. 3 Toss the chicken breasts in olive oil and season well with salt an pepper. Grill for 3 – 4 minutes on each side until cooked through. Allow to rest and slice. 4 Toss the remainder of the ingredients together and dress lightly with a little of the salad dressing. To make the salad dressing: 5 Place all ingredients into a jug blender and blend well. Adjust seasoning with salt, pepper, lemon juice and honey. To plate: 6 Divide the salad between 4 bowls and top with the sliced chicken and grilled nectarine. Crumble over the goats cheese and spoon over remaining salad dressing.