spiced chicken chops with nectarine, walnut & watercress salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
New season local stone fruit layered on a platter with watercress, parsley, and peppers, drizzled with a lemon vinaigrette and scattered with walnuts. Served with barbecued mild spiced chicken chops.
1. Set oven to 220°C. Place pumpkin on a lined oven tray and toss with 1 tbsp oil, salt and pepper. Roast for 15-20 minutes, or until golden and tender.

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.
diced pumpkin 500g

spring onions 2
nectarines 2
roasted peppers 1/2 jar
walnuts 50g
parsley 1/2 packet
watercress 1 bunch

chicken chops 4-pack

lemon 1/2
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)