Barbecued Chicken Meatball Salad with Preserved Lemon Vinaigrette

800g minced chicken (mince your own skinless breast)
2 cloves garlic, finely chopped
1 Tbl very finely chlopped rosemary leaves
2 Tbl chopped parsley
1/4 cup finely grated parmesan
Finely chopped zest of 1 lemon
1 tsp flaky sea salt
Freshly ground black pepper
1/2 finely torn pieces sourdough bread
1/4 cup milk
4 zucchini, thinly sliced lengthwise
3/4 preserved lemon, pips mremoved
4 Tbl extra virgin olive oil\
2 Tbl lemon juice
200g green bans, stalk ends cut off
8 bambook skewers
1 handful radicchio leaves
3 radishes, thinly sliced
Lemon 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.