Broad bean tabbouleh salad with tomato pesto and chicken skewers
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. Looking for more BBQ sides recipes? Look no further.
Instructions
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1
Prepare the bulgur wheat according to pack instructions. Transfer to oven proof dish and allow to ‘dry off’.
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2
Toast the zatar and put into a serving bowl.
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3
Blanch the broad beans in boiling water for 2 minutes, then drain.
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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.
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5
Chop the tomatoes and add the spring onions and all the herbs.
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6
Combine these ingredients in the serving bowl along with 4 tsp of the Pesto and pine nuts.
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7
Cut the chicken thighs into bite size pieces.
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8
Mix the remaining olive oil and Pesto and stir in with the chicken pieces. Marinate for half an hour.
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9
Thread chicken onto four wooden skewers, previously soaked for 15 minutes in cold water.
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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.
Ingredients
- 250g bulgar wheat
- 1 tsp zatar
- 200g frozen broad beans
- 5 tsp olive oil
- 1 lemon
- 1 lime, juice only
- 2 cloves garlic, peeled and chopped
- 4 tomatoes
- 6 spring onions, chopped
- 45g fresh mint leaves, roughly chopped
- 45g fresh parsley leaves, roughly chopped
- 6 tsp Sacla' Reduced Fat Tomato Pesto
- 10g pine nuts, roasted
- 4 chicken thighs
Serves 4
Total time required 1 hr
- Preparation time: 30 mins
- Cooking time: 30 mins
Recipe kindly provided by Sacla'.