Broad bean tabbouleh salad with tomato pesto and chicken skewers
By Sacla'This dish is great for a summer BBQs, as you can prepare the tabbouleh in advance and cook the chicken on the griddle. This also gives the chicken a great additional bit of flavour.Time and servings
Ingredients
14 total- 250 g of bulgar wheat
- 1 tsp of zatar
- 200 g of frozen broad beans
- 5 tsp of olive oil
- 1 lemon
- 1 lime, juice only
- 2 cloves of garlic, peeled and chopped
- 45 g of fresh mint leaves, roughly chopped
- 45 g of fresh parsley leaves, roughly chopped
- 6 tsp of sacla' reduced fat tomato pesto
- 10 g of pine nuts, roasted
- 4 chicken thighs
- 4 tomatoes
- 6 spring onions, chopped
Method
10 stepsStep 1
Prepare the bulgur wheat according to pack instructions. Transfer to oven proof dish and allow to ‘dry off’.
Step 2
Toast the zatar and put into a serving bowl.
Step 3
Blanch the broad beans in boiling water for 2 minutes, then drain.
Step 4
Mix 4 tsp olive oil, zest and juice of the lemon with the lime juice, garlic and pepper in a jar and shake well.
Step 5
Chop the tomatoes and add the spring onions and all the herbs.
Step 6
Combine these ingredients in the serving bowl along with 4 tsp of the Pesto and pine nuts.
Step 7
Cut the chicken thighs into bite size pieces.
Step 8
Mix the remaining olive oil and Pesto and stir in with the chicken pieces. Marinate for half an hour.
Step 9
Thread chicken onto four wooden skewers, previously soaked for 15 minutes in cold water.
Step 10
Spray a hot griddle with olive oil and cook the skewers, turning regularly for 8 – 10 minutes. Serve chicken skewers laid on top of the tabbouleh.