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Ingredients
Chicken with peach, red capsicum and bean salsa
Canola Or Olive Oil Spray
4 skinless chicken breast fillets
3 fresh peaches
150 g (5½ oz) baby green beans, trimmed
3 tablespoons white wine vinegar
1 tablespoon caster (superfine) sugar
2 teaspoon grated fresh ginger
1 garlic clove, crushed
½ teaspoon ground cumin
3 tablespoons chopped coriander (cilantro) leaves
3 tablespoons chopped mint
1 red capsicum (pepper), diced
1 small red onion, finely diced
1 small red chilli, finely chopped
Method
1. Lightly spray a chargrill pan or barbecue hotplate with oil and cook the chicken breasts for 5 minutes on each side, or until tender and cooked through.
2. Meanwhile, to peel the peaches, plunge them into a bowl of boiling water. Refresh under cold water, then slip the skins from the peaches. Remove the stones, then dice.
3. Blanch the beans in a saucepan of boiling water for 2 minutes, then drain and refresh. Combine the vinegar, sugar, ginger, garlic, cumin, coriander and mint in a small bowl.
4. Put the capsicum, onion, chilli, peaches and beans in a large bowl. Gently stir through the vinegar herb mixture and serve at once with the chicken.
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