Featuring fresh flavours of thyme, figs and lemon, this salad will be a summer favourite. 


  • 2 chicken breasts (preferably free-range or organic)

  • 8 thin slices or pancetta or proscuitto

  • 2 sprigs fresh thyme

  • 1 clove garlic, minced

  • 1 Tbsp olive oil

  • 1 cup cooked green peas, fresh or frozen

  • ½ cup goats curd

  • 4 cups mixed lettuce leave

  • 2 fresh figs (peaches, nectarines or pears would also work)

  • ¼ cup flaked almonds, toasted (hazelnuts would also work)

  • Dressing –

  • ¼ cup olive oil

  • 1 Tbsp red wine vinegar

  • 1 Tbsp maple syrup

  • 1 Tbsp Dijon mustard

  • Zest and juice of 1 lemon

  • Sea salt and freshly cracked black pepper, to taste


  • 1.

    Wrap each chicken breast in four strips of pancetta and season with salt and pepper

  • 2.

    Add olive oil of a frying pan over medium heat and place the chicken breast, skin side down, allowing it to cook for 6 minutes on one side, before turning it over to cook for another 6 minutes

  • 3.

    Add the garlic and thyme to the pan and cook for another minute. Remove from the pan and set aside, while you make the dressing

  • 4.

    To make the dressing, whisk together olive oil, mustard, maple syrup, vinegar, lemon zest and juice in a bowl then season with salt and pepper and set aside

  • 5.

    Pick the lettuce of any brown or rough outer leaves, wash in cold water and drain well or spin in a salad spinner. Drizzle the vinaigrette

  • 6.

    Arrange lettuce, peas, goats cheese and figs on a plate and drizzle with a generous amount of the dressing

  • 7.

    Slice the chicken breast diagonally in to 6 pieces and place 3 pieces on top of each salad. Drizzle with extra dressing, scatter with almonds and serve

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