Melt the butter in a small frying pan and add the pecans. Sauté for about 30 seconds, then add the brown sugar and stir while it melts and coats the nuts. Keep cooking until you can smell that the sugar has caramelized – it only takes seconds so be careful not to let it burn. Tip the pecans onto a plate and leave to cool.
Make the dressing by mixing all the dressing ingredients together except the oil. Gradually whisk in the oil. Set aside.
Halve and stone the peaches, then cut each half into 3 thick slices. Heat a ridged griddle pan until very hot. While it is heating up place the peaches in a bowl with the oil and sauce and turn them over with your hands to coat well.
Griddle the peaches for about 40 seconds on each side, then sprinkle over the caster sugar and ads the balsamic vinegar. The vinegar will splitter and reduce instantly. Transfer to a plate and put to the side.
Brush the griddle pan with some vegetable oil and heat. Remove all packaging from the Metaless Farm Plant-Based Chicken Breasts and once pan is hot, fry for 10 minutes on medium heat, turning constantly.
Remove chicken from pan and let cool.
Cut the chicken into small cubes and set aside.
Put the watercress and pecans into a shallow bowl and toss with most of the dressing. Scatter the peaches among the leaves and add the chicken. Drizzle with the remaining dressing and serve.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!