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Mesquite chicken with grilled peach salad

Fruit and vegetables

½ tsp garlic powder
½ tsp onion powder
1 fresh rosemary sprig, needles very finely chopped
2 garlic cloves, crushed
1 lime, juice and zest
1 red onion, finely chopped
1 lime, juice and zest
2 avocados, peeled and roughly chopped
1 large tomato, seeds removed, peeled and finely chopped
1 red chilli, seeds removed and finely chopped
small bunch fresh coriander, finely chopped
2 peaches, stones removed and quartered
bunch spring onions, trimmed
100g/3½oz baby salad leaves
1 fennel bulb, thinly sliced
1 red pepper, cut into strips
½ small cucumber, cut into crescents
1 red chilli, finely chopped
few sprigs mint, to garnish
generous pinch smoked chilli

Cooking ingredients

1 tbsp paprika
1 tsp ground cumin
½ tsp mustard powder
1 tsp light brown sugar
1 tsp dried oregano
1 bay leaf, crumbled
1 tsp smoked salt
2 tbsp olive oil
1 tsp honey
pinch ground cumin
sea salt and freshly ground black pepper
1–2 tsp olive oil
4 tbsp olive oil
1 tbsp sherry vinegar
½ tsp honey
salt and freshly ground black pepper

Dairy, eggs and chilled

125g/4½oz burrata or mozzarella ball, torn up

Meat, fish and poultry

2 large chicken breasts, butterflied

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