Peach, chicken, sorrel and avocado salad
Photo by Babiche Martens
- Heat a frying pan or barbecue hot plate. Slice the chicken and season. Rub with olive oil and cook over a high heat until done. Set aside.
- Halve, remove the stones, peel and slice the avocados. Halve, remove the stones and slice the peaches.
- Arrange the chicken, sorrel or spinach leaves, avocado and peach on a platter. Drizzle with a little extra olive oil, a squeeze of lemon and season.