Broad bean tabbouleh salad with tomato pesto and chicken skewers
Ingredients
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
4 servings/ 1 thigh each
Calories~663 kcal
Protein~34 g
Carbs~70 g
Fat~28 g
Fiber~14 g
Sugar~9 g
Total recipe
Calories~2,650 kcal
Protein~135 g
Carbs~280 g
Fat~110 g
Fiber~55 g
Sugar~35 g
Method
Step 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.
