- Step 1
Heat a barbecue grill or chargrill on medium-high. Place the chicken in a bowl. Sprinkle with fennel, cumin and paprika. Drizzle with 2 teaspoons of oil. Season and toss to coat.
- Step 2
Cook chicken on grill for 4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Step 3
Meanwhile, cook the asparagus on grill, turning, for 2 mins or until tender. Transfer to a plate.
- Step 4
Lightly brush the nectarine with a little of the remaining oil. Cook on grill for 1 min each side or until lightly charred.
- Step 5
Whisk the vinegar, mustard and remaining oil in a bowl. Arrange the watercress on a serving platter. Top with asparagus, nectarine, chicken and bocconcini. Drizzle with the dressing.