BBQ Tarragon Chicken & Grilled Peach Caprese

Take on the fresh flavours of summer with this vibrant grilled peach caprese. Served alongside a Rangitikei Tarragon Chicken, it’s an easy sweet and savoury dish that’s perfect for when you want to fire up the grill.

Serves: 4

• 1 Rangitikei Butterflied Tarragon & Basil Chicken
• 4 peaches, cut into wedges
• Large bunch of basil leaves
• 60g rocket leaves
• ½ red onion, thinly sliced
• 1 ball fresh mozzarella, torn into pieces

For the tarragon dressing:

• 1 tablespoon honey
• 2 tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped tarragon leaves

Cook the butterfly chicken in the oven or on the BBQ, as per packet instructions.

While the chicken is cooking, slice the peaches into wedges (with pit removed) and lightly brush with olive oil. Cook on the BBQ or in a griddle pan over medium-high heat for about 2 minutes each side, until charred and slightly soft.

To make the dressing, place all the ingredients into a small bowl and whisk to combine. Season to taste with salt & pepper and set aside.

In a large bowl, toss together the rocket, basil, red onion, mozzarella, grilled peaches and tarragon dressing.

Serve alongside the tarragon chicken.