Char-grilled Peach, Chicken & Goats Cheese Salad with Pecans and a Herby Orange Dressing

Tue, 5 July 2022

Aisling Larkin's Char-grilled Peach, Chicken & Goats Cheese Salad with Pecans and a Herby Orange Dressing

Serves 4

Ingredients

600g chicken

1 thumb sized piece ginger

Zest ½ orange

1 onion

200g peaches

50g honey

 

Grains

150g bulgur wheat

1 stock pot

1 litre water

25g mint

25g parsley

25g chives

 

120g soft goats cheese

60g pecans

100g rocket

 

Dressing

75mls olive oil

50ml orange juice

25mls apple cider vinegar

25g fresh chopped herbs

Sea salt and black pepper

½ tsp dijon mustard

Method

1.      Poach the Chicken : Put the chicken in a large saucepan with a lid.  Add enough water to cover and add the herbs, ginger, onion, salt and orange zest. Bring up to a simmer and cook gently for about 40 minutes and then turn off the heat. When cold shred the chicken.

2.      Orange and Herb Dressing: Finely dice all the fresh herbs ( mint, basil, dill, parsley, chives, tarragon - whatever combination you have ) . Place the dion mustard in the end of the bowl, whisk in the olive oil, orange juice and apple cider vinegar, toss in the herbs, season. Cover until needed.

3.      Peaches: Toss the peaches in honey and season. Heat a char grill over a medium to high heat, once hot grill the peaches. Set aside.

4.      Bulgar Wheat : Rinse the bulgur wheat in a sieve. Place in a saucepan of boiling stock and cook for 12-15 minutes until tender. Drain and allow to cool a little. Toss ½ the salt dressing through the grains.

5.      Salad: Roughly chop the pecans, crumble the goats cheese. Finely dice all the herbs.

6.      Serve this salad on a big sharing platter, scatter the grains on the base of the plate, toss through the rocket, top with the shredded chicken and griddled peaches, then crumble over the goats cheese and pecans. Garnish with the remaining dressing and some fresh herbs. Enjoy with friends in the sunshine.