A summery salad loaded with fresh flavour.


4 chicken fillets

For the marinade:

  • Juice of 1 lemon
  • 4 tablespoons of olive oil
  • I dessert spoon of Djion mustard
  • 3 cloves of garlic finely chipped
  • A handful of dried oregano
  • Ground black pepper and salt

For the preserved lemon dressing:

  • 6 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Finely diced preserved lemon
  • Sea salt, black pepper
  • A dash of honey
  • Finely grated clove of garlic

For the salad:

  • 6 slices of Prosciutto ham
  • 4 large handful of salad leaves (approx. 150g)
  • 4 peaches
  • A handful of pine nuts
  • A 100g piece of Parmesan


  1. Mix all the marinade ingredients together, add the chicken fillets.
  2. Marinade the chicken for a minimum of half an hour at room, the marinade will break down (tenderise) the chicken and add great flavour.
  3. Put all the dressing ingredients into a jar, put the lid on tightly and give a good shake to combine. ***Use the skin of the preserved lemon and discard the flesh.
  4. Pre heat the oven to 160C.
  5. Line a baking sheet with parchment paper and lay 6 slices of Prosciutto ham on the lines tray and bake in the oven for 7 minutes or so until crispy – may take a little less time or longer so keep an eye. Remove from the oven and allow to cool.
  6. At the same time place a handful of pine nuts on a baking sheet and toast in the oven for 4-5 minutes until slightly coloured. Remove from the oven and allow to cool.
  7. Heat a griddle pan on a medium heat, when hot add the chicken fillets, cook for 5 minutes each side, transfer to a baking tray and finish off in the oven for 10 minutes. Allow to rest for 10 minutes.
  8. While the chicken is resting assemble the salads.
  9. Slice the peaches, divide in half and then each half in 3 to 4 slices, shave the parmesan, these isn't an exact science to this! Place peaches and parmesan in a large bowl, add the salad leaves and a couple of tablespoons of dressing. Divide the salad between 4 large plates.
  10. Slice each chicken fillet and lay on top of the salad leaves, crumble the crispy Prosciutto over the chicken and sprinkle pine nuts on top. Serve with some sourdough toast.