Serve Matt Wilkinsin’s grilled peaches and chicken with rocket and kasundi in the sun with some crusty bread and a few glasses of wine for the perfect seasonal bite
• 6 boneless, skinless free-range chicken thighs
• 280g plain yoghurt
• 2 tablespoons see method for ingredients
• 3 firm peaches, each cut into 8 wedges, leaving the skin on
• 100ml olive oil
• pinch ras el hanout, (see glossary)
• 1 large handful rocket leaves, washed
1 Place the chicken in a bowl. Mix the yoghurt and kasundi together. Reserve 2 tablespoons to dollop over the salad, then thoroughly mix the remaining yoghurt mixture through the chicken. Cover and marinate in the fridge – overnight if you can. If not, an hour or so is good, but if you haven’t time then I guess just go for it.
2 Heat a chargrill or barbecue to high.
3 Meanwhile, take the peaches and gently mix in a bowl with the olive oil and ras el hanout.
4 Cook on the grill or barbecue for about 1 minute on each side, until the skins on the edge start to split – you want the peaches to be cooked but not mushy. Place back in the bowl and cover with a plate.
5 Now grill your chicken on each side until cooked, about 7–10 minutes all up. Place on a board and cut each thigh into about eight slices.
6 Mix all the chicken in with the peaches.
7 Throw in the rocket, toss gently, then transfer straight away to a serving bowl or platter. Spoon the reserved kasundi and yoghurt mixture on top and serve.
Recipe courtesy of Matt Wilkinson, extracted from Mr Wilkinson’s Simply Dressed Salads © Hardie Grant