This is such a delicious summer salad and super simple to make!

Ingredients

600 g	Santa Rosa Shredded Chicken
12	Heirloom vine tomatoes, try and get varied colours
16	Olives, green or black
½ cup	Pistachios, shells removed
¼ cup	Macadamia nuts, cut in half
¼ cup	Olive oil, more to drizzle
4 Tbsp	Brown sugar
2	Lemons
1 tsp	Five spice powder

Directions

1. Preheat oven 180C
2. If you have a chargrilling fry pan or a bbq then brush the cut flesh side of the nectarine with olive oil and place them flesh side down onto a hot bbq or fry pan. Allow the surface to become charred allowing dark lines to appear.
3. Transfer them onto a lined baking tray [you can omit the first step and place them straight onto the baking tray to save time].
4. Mix the brown sugar and five-spice together in a bowl. Generously sprinkle it over the nectarines. Season with sea salt, squeeze over 1 lemon and drizzle generously with remaining olive oil.
5. Roast the nectarines for 25 mins in the oven or until tender. Leave on the tray to cool – don't discard the tray juices as this is the dressing.
6. Slice the smoked chicken into long thin pieces and set aside.
7. Cut the tomatoes in half and set aside.

Let’s serve

To assemble decorate individual plates with 4 nectarines halves, 8 tomato halves, 3-4 pieces of smoked chicken, 4 olives, and a quarter of the pistachios and macadamias. Top with a few basil and rocket leaves, season with a twist of cracked pepper and a dash of sea salt.

Squeeze the second lemon all over the baking tray. Use a fork or spoon to gently combine it together the remaining brown sugar, nectarine juices and olive oil. Pour the dressing carefully into a small jug and drizzle over each plate generously. If you have any remaining pop it on the table for your guests to indulge.

A large handful each of basil and rocket leaves to garnish