BBQ Chicken Breast with Charred Peaches, Asparagus, Burrata, Parma Ham & Pistachio Salsa Verde

Michael @ChefCampers is association with Camper Buyer

BBQ Chicken Breast with Charred Peaches, Asparagus, Burrata, Parma Ham & Pistachio Salsa Verde

A fresh summer barbecue sharing board with juicy marinated chicken, charred peaches, grilled asparagus, creamy burrata, Parma ham and a rough pistachio salsa verde.

Ingredients

For the chicken

2 chicken breasts, flattened
Zest of 1 lemon
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp olive oil
Salt and black pepper

For the pistachio salsa verde

1 handful pistachios, shells removed
A generous handful of parsley
A small handful of basil
A small handful of mint
Olive oil, enough to make a loose, runny salsa
Juice of 1/2 lemon
A splash of red wine vinegar
Salt and black pepper

For the board

Purple and green asparagus
2 ripe peaches, halved
Rocket
Watercress
1 burrata
Parma ham
Extra olive oil, to finish

Method

1. Light the barbecue

Light your charcoal barbecue and let the coals settle until they are hot but not flaming. You want a good steady heat for grilling the chicken, asparagus and peaches.

2. Marinate the chicken

Flatten the chicken breasts so they cook evenly. Add them to a bowl with lemon zest, lemon juice, Dijon mustard, red wine vinegar, olive oil, salt and black pepper. Mix well and leave to marinate while the barbecue gets ready.

3. Make the pistachio salsa verde

Remove the shells from the pistachios and roughly chop them. Add them to a jar with olive oil, lemon juice, red wine vinegar, salt, pepper, parsley, basil and mint. Stir or shake together until you have a rough, loose, runny salsa verde.

4. Grill the chicken, asparagus and peaches

Place the marinated chicken breasts onto the barbecue and cook until golden, lightly charred and cooked through. Add the purple and green asparagus to the barbecue and grill until tender with a little char. Place the peach halves cut-side down and cook until caramelised and charred.

5. Build the sharing board

Arrange the rocket and watercress onto a large sharing board or platter. Add the grilled asparagus, charred peaches and sliced chicken. Tear over the burrata, then drape the Parma ham around the board.

6. Finish with salsa verde

Spoon the pistachio salsa verde generously over the chicken, asparagus, peaches and burrata. Finish with a little extra olive oil and serve straight away.

Chef’s note

Flattening the chicken helps it cook quickly and evenly over charcoal, keeping it juicy. Add the Parma ham at the end so it stays soft and delicate rather than drying out on the barbecue.

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