Sweet grilled peaches, paired with juicy Daring Plant Chicken pieces, arugula, mozzarella, and topped with pumpkin seeds and a mint pesto… Fancy enough to serve at your next dinner party or simple enough for a light weeknight meal.
Slice the peaches into 6 segments per peach. Then along with the Daring pieces add them to a mixing bowl and toss with a drizzle of olive oil and a pinch of salt.
Heat your grill (or grill pan) to a medium-high heat. Place the peach slices on the hot grill and cook each side without moving them, for 2-3 minutes. Check to see how the grill marks are coming along after 2 minutes. When ready set aside and allow them to cool to room temperature.
Place Daring Pieces on to the grill (or grill pan) and cook for roughly 3-4 minutes on each side or until golden brown charred marks start to appear.
Meanwhile, make the basil and mint pesto. Place the basil, mint, cashews, garlic, lemon juice, olive oil and salt and pepper in a blender and pulse. Add more olive oil or lemon juice if you like it really smooth.
Toss the arugula with a little bit of olive oil and sea salt and assemble on a platter. Top the arugula with the grilled Daring, peaches, mozzarella pearls, a drizzle of pesto, and a sprinkle of pumpkin seeds. Finally squeeze a little more lemon juice on top along with some small mint leaves.
Serve and enjoy