250g cherries, pitted and quartered 1 cup seedless watermelon, finely chopped 2 tablespoons pistachio kernels, roughly chopped 1 French eschalot, finely chopped 1 large lime, juiced and rind shredded 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar 1 teaspoon caster sugar 4 chicken breast fillets Pea salad 150g snow peas, trimmed, halved lengthways 150g sugar snap peas, trimmed 100g fresh peas, podded 2 teaspoons extra virgin olive oil 1/3 cup mint leaves, roughly chopped

Preparation

1. Combine cherries, watermelon, pistachios, eschalot and lime rind in a bowl. Cover and refrigerate until required. Whisk 2 tablespoons of lime juice with olive oil, balsamic vinegar and sugar in a jug. Season with salt and pepper. Cover and refrigerate.
2. Heat a chargrill pan to medium. When hot, add chicken and cook for 4-5 minutes on each side or until cooked through.
3. To make pea salad, place snow peas, sugar snap peas and fresh peas in a large bowl. Cover with boiling water. Stand for 1-2 minutes or until peas are bright green and just tender.
4. Drain and rinse under cold water. Return to bowl. Add olive oil, mint, salt and pepper. Toss until well combined.
5. Serve chicken topped with salsa, with pea salad on the side.