PEACH SALAD WITH CHICKEN AND AVOCADOServes 4
4 chicken thighs, boneless Salt and pepper Olive oil 2 ripe avocados 3 ripe peaches Sorrel leaves (or substitute with baby spinach) Lemon juice
1. Heat a frypan or barbecue hot plate. Slice the chicken and season. Rub with olive oil and cook over a high heat until done. Set aside.
2. Halve, remove the stones, peel and slice the avocados. Halve, remove the stones and slice the peaches.
3. Arrange the chicken, sorrel or spinach leaves, avocado and peach on a platter. Drizzle with a little extra olive oil, a squeeze of lemon and season.
