Thyme-roasted chicken, peach & charred corn salad

A vibrant salad starring glorious late-summer produce.

Roasting the peaches and charring the corn gives more intense flavours, and paired with the thyme-spiked chicken and cashews, it’s as satisfying as it is delicious.

Serves 6

3 large semi-firm yellow-flesh peaches, cut into 6 wedges

2 tbsp brown sugar

2–3 chicken breasts, depending on size

Olive oil, to drizzle

Leaves of 4 thyme sprigs

2 corn cobs

1/2 punnet cherry tomatoes, halved

2 spring onions, thinly sliced

200g rocket

⅔ cup roasted cashews


¼ cup lemon juice

¼ cup extra virgin olive oil

1 tsp honey

1 tsp Dijon mustard

Preheat oven to 180°C. Toss the peach wedges in a bowl with brown sugar. Place in a roasting
pan and roast for 15-20 minutes or until tender but not too soft. Allow to cool.

Place the chicken in a small roasting dish, season, and coat with oil and thyme leaves. Roast in oven, covered with a lid or foil, for about 30 minutes or until cooked through. Cool slightly, then slice.

Meanwhile, preheat a frying pan or barbecue to med-hot. Place the corn in microwave (leave
husks on), and cook on high for 4 minutes. Remove the husks and coat the corn in olive oil and salt. Cook in the pan or on the barbecue, turning regularly, for about 5 minutes or until slightly blackened. Allow to cool, then stand cobs on their end and use a sharp knife to slice off the kernels.

For the dressing, whisk all the ingredients together and season with salt and pepper.

To serve, combine the peach, chicken, corn and remaining ingredients with the dressing, then serve.

Recipe by Central Deli
Photography by ilk