Quinoa with roast asparagus, eggs & capers
With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day
Chicken skewers with broad bean hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the skewers
- 1 tbsp olive or rapeseed oil
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp lemon juice
- 1 garlic clovefinely grated
- 4 skinless chickenbreast fillets (about 650g), cubed
For the hummus
- 640g frozen baby broad beans
- 2 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp ground coriander
- 1 tsp ground cumin
For the salad
- 2 red onionschopped
- 1 tbsp lemon juice
- 4 vine tomatoessliced
- 200g cucumberhalved and sliced
Nutrition: Per serving
- kcal475low
- fat12glow
- saturates2g
- carbs27g
- sugars9g
- fibre19ghigh
- protein56g
- salt0.2g
Method
step 1
Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
step 2
To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
step 3
Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.
