J.P Trijsburg Pinot Gris with Miso Chicken and Salad.

Super simple and quick recipe, and great for these warmer evenings. I adapted the recipe from delicious magazine. I couldn't find some of the ingredients at the store, so I substituted some of the items.

MISO CHICKEN WITH GRILLED NECTARINES, HEIRLOOM TOMATOES & BUFFALO MOZZARELLA SALAD.

MISO CHICKEN

2 Chicken Breast, diced or cut into strips

1 1/2 Spoons of Miso paste

1/4 cup Chicken stock

1 cup of walnuts, toasted, chopped (I used Macadamia nuts)

SALAD

4 large colourful heirloom tomatoes, cut into 1cm slices

6 fresh figs (I substituted for Nectarines) cut into wedges

1/2 cup Extra Virgin Olive Oil

2 x 150g Buffalo Mozzarella, torn

2 Avocados, cut in wedges

1-2 cups of Basil leaves, roughly torn

Dice or cut chicken into strips, place in a large bowl, then in another mix Miso and stock together. Keep stirring until Miso has completely dissolved, then pour over chicken, stirring it through, so it is all coated. Put aside and start working on the salad.

Arrange tomato on a large tray. Season with salt flakes and a generous amount of freshly ground black pepper. Set aside.

Preheat pan, brush Nectarines with oil, and cook till there is a char, about 30 secs each side. Put on separate plate, once cooled, add to tomatoes.

Layer tomatoes, Nectarines, Mozzarella, avocados and Basil.

Using same pan, toss in nuts and stir until you start to see them getting some colour, and then add chicken pieces and the miso sauce it was sitting in. Simmer until chicken is cooked through, once cooked take off heat to rest. Then sprinkle chicken piece over salad and serve.

I paired this dish with J.P Trijsburg Pinot Gris, cause of its fresh orchard fruits, like pears and apples, with refreshing acidity and light savoury notes.