BBQ Chicken and Peach Salad

• 400g Chicken Breast
• 4 Peaches, stoned and cut into quarters
• 4 tsp Red wine vinegar
• 1 tbsp Honey
• 1 Red chilli, finely chopped
• 100g Rocket
• 100g Danish feta cheese, crumbled
• Extra virgin olive oil
• Vegetable oil
• Murray River Pink Salt
• Freshly cracked black pepper

Method

1. Pre-heat the BBQ to hot.
2. To make the dressing, in a small bowl add 3 tbls olive oil, vinegar, honey and chilli, season to taste, then set aside.
3. Season and vegetable oil the chicken breast, place the chicken on the BBQ grill, cook for 4 minutes and then turn over and cook for another 2 minutes, remove from the BBQ grill and place on the BBQ resting rack and rest with the hood closed for 6 minutes.
4. Next toss the peach slices in ½ tbsp vegetable oil and some ground black pepper. Place on the BBQ grill on their cut sides and cook for 1-2 mins each side or until caramelised and warm
5. In a bowl dress the rocket, and arrange on a serving platter, along with peaches and chicken breast, sprinkle with feta and drizzle with any remaining dressing.