ASSORTMENT

Roasted Nectarine and Burrata Salad with Basil and Oregano Roasted Chicken

There is something about sweet and tangy roasted nectarines with creamy burrata and fresh greens that we can’t get enough of. We’ve paired this simple salad with delicious basil, oregano-roasted chicken thighs, and a herby basil dressing to top it all off.

INGREDIENTS Ingredients

Basil and oregano roasted chicken

500-600g chicken thighs
¼ cup of basil (roughly chopped)
2 tsp dried oregano
1 Tbsp olive oil
1 Tbsp wholegrain mustard
1 Tbsp honey
3 cloves of garlic (crushed)
Pinch of salt and pepper

Salad

2 nectarines (stones removed and cut into segments)
1-2 Tbsp olive oil

250g burrata (torn into pieces)
¼ cup of basil leaves (roughly torn)
100g mixed butter lettuce (1 bag)
1 head petite cos (roughly chopped)

Dressing

3 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp basil (finely chopped)
Pinch of salt and pepper

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METHOD Method

Preheat the oven to 180 degrees, fan bake.
In an oven-proof dish combine the olive oil, mustard, honey, garlic, oregano, basil, salt and pepper. Mix well and then add the chicken thighs, toss in the marinade until all of the thighs are well coated. Pop in the oven to cook for 35-45 minutes until golden brown and cooked through.
At the same time, line a tray with baking paper and add the nectarine slices, drizzle over a little olive oil and season with salt and pepper; roast for 20 minutes or so until golden and starting to crisp up in places.
While the chicken and nectarines are roasting make the salad dressing. Simply combine all ingredients in a glass jar and shake well to combine.
Once the chicken thighs have cooked slice them into bite-sized pieces.
To assemble the salad add the lettuce and basil leaves to a large salad bowl or platter, scatter over the roasted nectarines, the sliced chicken, burrata and drizzle over the salad dressing.