Barbecued Chicken Meatball Salad with Preserved Lemon Vinaigrette
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- Number of Servings: 4
Ingredients
Directions
800g minced chicken (mince your own skinless breast)2 cloves garlic, finely chopped1 Tbl very finely chlopped rosemary leaves2 Tbl chopped parsley1/4 cup finely grated parmesanFinely chopped zest of 1 lemon1 tsp flaky sea saltFreshly ground black pepper1/2 finely torn pieces sourdough bread1/4 cup milk4 zucchini, thinly sliced lengthwise3/4 preserved lemon, pips mremoved4 Tbl extra virgin olive oil\2 Tbl lemon juice200g green bans, stalk ends cut off8 bambook skewers1 handful radicchio leaves3 radishes, thinly slicedLemon wedges to serve
Put the chicken, garlic, rosemary, parsley, parmesan, lemon zest, salt and a good grind of pepper in a bowl.
Place the bread in a bowl, pour the milk over, mix well, squeeze a little and let it soak in then add to the chicken. Mix well and, with damp hands, form into 24 large walnut sized balls.
Bring a wide saucepan of water to the boil and drop in the meatballs (in batches if necessary). Bring back to the boil then simmer gently for about 4 minutes or until the meatballs float. Remove with a slotted spoon, cool then thread 3 meatballs each on to each skewer. Reserve.
Spray the zucchini lighly with oil and barbeque or panfry until well browned and tender. Remove and keep warm.
Place the preserved lemon, extra virgin olive oil and lemon juice in a small blender and process until creamy. Taste and season. Reserve.
Drop the beans into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes. Remove from the heat and drain well.
Spray the skewers with olive oil and barbecue or panfry for about 3 mintues on each side until well browned.
Place the radicchio on a large serving platter. Scatter the beans, zucchine and radishes on top, place the skewers on top and drizzle the dressing over everything. Serve with lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Place the bread in a bowl, pour the milk over, mix well, squeeze a little and let it soak in then add to the chicken. Mix well and, with damp hands, form into 24 large walnut sized balls.
Bring a wide saucepan of water to the boil and drop in the meatballs (in batches if necessary). Bring back to the boil then simmer gently for about 4 minutes or until the meatballs float. Remove with a slotted spoon, cool then thread 3 meatballs each on to each skewer. Reserve.
Spray the zucchini lighly with oil and barbeque or panfry until well browned and tender. Remove and keep warm.
Place the preserved lemon, extra virgin olive oil and lemon juice in a small blender and process until creamy. Taste and season. Reserve.
Drop the beans into a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes. Remove from the heat and drain well.
Spray the skewers with olive oil and barbecue or panfry for about 3 mintues on each side until well browned.
Place the radicchio on a large serving platter. Scatter the beans, zucchine and radishes on top, place the skewers on top and drizzle the dressing over everything. Serve with lemon wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 419.3
- Total Fat: 18.5 g
- Cholesterol: 121.7 mg
- Sodium: 296.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.5 g
- Protein: 51.7 g
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