Slice the nectarines and remove the stones. Sprinkles with a handful of thyme, rosemary and a little lemon juice. Add a tiny sprinkle of caster sugar.
Heat up a griddle pan (I like the ones with the lines so you can get a nice pattern on the fruit).
Cook the nectarines on high on both sides. Add a little water, a teaspoon or two, to the pan make a little syrup on the pan.
Remove from the pan and set aside.
In a separate pan cook the chicken on a low heat, or steam however you fancy cooking it.
When it's cooked remove from the heat and cup up into thin slices. If you want the chicken hot do the chicken last.
Cut up the lettuce and put it in a large bowl along with the chopped tomatoes, spring onions and the fresh thyme, rosemary and a little mint.
Pull apart the mozzarella and Parma ham and add to the salad.
Add the chicken and sprinkle with a little salt and pepper.
Drizzle over the olive oil and the lemon juice.
Add a small drizzle of balsamic vinegar over and with everything together before serving.
Sprinkle with flaked almonds and enjoy.