2. Thinly slice spring onions, nectarines and roasted peppers. Roughly chop walnuts, parsley and watercress. Layer on a large serving platter.
3. Slash chicken twice and rub with 1 tsp paprika, 1 tsp coriander, 1 tsp oregano, 1 tbsp oil, salt and pepper. Cook on a heated barbecue for 10 minutes, or until cooked through.
4. Mix 3 tbsp olive oil, 1 tbsp white wine vinegar, juice from 1/2 lemon, 1 tsp honey and 1 tsp mustard for the vinaigrette. Season to taste with salt and pepper.
5. Add roasted pumpkin to the salad platter and crumble over feta cheese. Drizzle with vinaigrette and serve with grilled chicken.
Brown chicken in a frypan and finish in the oven if preferred.
Toast walnuts prior to chopping if desired.
We used dijon mustard for this recipe.
spring onions 2
roasted peppers 1/2 jar
parsley 1/2 packet
watercress 1 bunch
chicken chops 4-pack
feta cheese 1/2 packet
From your pantry:
olive + oil (for cooking), salt, pepper, ground paprika + coriander, dried oregano, white wine vinegar, honey, mustard (of choice)