Roasted Chicken Thighs with Spicy Herb Salad - Chef Recipe by Charlie Carrington
“Eat this as a stand-alone dish when you want something filling and flavourful without the carbs,...
24 peach slices, fresh and cut from the stone or canned and drained
100g mixed lettuce leaves
200g feta cheese, diced
1 Tbs extra virgin olive oil
3 Tbs fresh lime juice
60g lychee flesh, in 1cm ) dices (canned and drained)
1 tsp dill, chopped
1 tsp green peppercorns, crushed
4 large slices prosciutto, grilled on the barbeque to crisp, cooled and crumbled
Lightly spray the peach slices with oil and lightly brown them on a hot grill; the canned slices cook very quickly while the fresh ones take a little longer. Do 6 slices at a time to have better control.
Leave to cool before adding to the leaves and cheese.
Make the dressing by whisking the oil for a few seconds. Whisk in lime juice slowly and stir in the lychee dices, dill and pepper.
Pour the dressing onto the peach and salad ingredients and toss gently.
Sprinkle crumbled prosciutto over and serve.
Photo Credits: The Best of Peter Howard published by New Holland Publishers