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Broad bean tabbouleh salad with tomato pesto and chicken skewers

Broad bean tabbouleh salad with tomato pesto and chicken skewers

Brought to you by: Sacla'
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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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

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.

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