ASSORTMENT

Green Bean Salad with Herby Chicken Kebabs and Charred Sweet Corn

We love BBQ season - nothing beats some tasty fresh salads paired with grilled meat and veggies cooked on the grill. This green bean salad is one of our favourites, it’s so simple but flavoursome from the herby, sweet and tangy salad dressing.

INGREDIENTS Ingredients

Herby chicken kebabs

500g chicken breast or tenderloins (cut into bite-sized pieces)
2 Tbsp olive oil or melted butter
1 lemon (juice)
2 Tbsp mint (finely chopped)
2 Tbsp coriander (finely chopped)
2 Tbsp basil (finely chopped)
1 Tbsp dijon mustard
1 Tbsp maple syrup or honey
3 cloves of garlic (crushed)
Salt and pepper

Green bean salad

2 handfuls green beans
2 cups of rocket (1 bag)
75g goats feta (crumbled)
¼ cup of dry roasted almonds (roughly chopped)

Dressing

3 Tbsp olive oil
2 Tbsp white wine vinegar
1 lemon (juice and zest)
2 Tbsp mint (finely chopped)
2 Tbsp coriander (finely chopped)
2 Tbsp basil (finely chopped)
2 tsp coconut sugar
Pinch of salt and pepper

Charred sweet corn

2 corn on the cobs
1-2 Tbsp butter
Pinch of salt

METHOD Method

Start off by marinating the chicken. In a medium sized mixing bowl add the olive oil, lemon juice, herbs (mint, coriander and basil), maple syrup, mustard, garlic and a pinch of salt and pepper. Mix well and then toss through the chicken pieces. Pop in the fridge to marinate while you prepare everything else.
If you’re using wooden skewers, get them soaking in hot water so they don’t burn on the BBQ.
Remove the ends from the green beans and steam for 3-4 minutes until cooked through, but they still have a crunch to them. As soon as they have cooked, run under cold water to stop them from cooking and transfer into a bowl of iced water for a couple of minutes before draining and setting aside.
Whilst the steamer is out steam the sweet corn for 6 minutes until cooked through. Set aside.
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To make the dressing add all ingredients into a glass jar and shake well to combine. Pour the dressing over the green beans. Set aside and wait to add the rocket, goats cheese and almonds right before serving.
Preheat the BBQ for the chicken and sweet corn. Thread the marinated chicken pieces onto skewers, BBQ for about 5-7 minutes on each side or until golden brown and cooked through, turning every couple of minutes to ensure even cooking.
Pop the sweet corn on the BBQ and brush with melted butter. Keep basting with the butter while on the grill until they get nice and charred.
Once everything has cooked add the rocket, goats cheese and almonds to the salad. Toss well and serve alongside the chicken kebabs and charred corn.