Barbecued Chicken with Broad Bean & Goat's Cheese Salad
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 8 people
Estimated cost per serve is 7.86 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1/4 cup mint, leaves stripped, torn
- 1/4 cup continental parsley, chopped
- 120grams mesculan mix
- 1 bunch radishes, washed, trimmed, sliced
- 2 roast chickens
- 1/4 cup extra virgin olive oil
- 2tablespoons lemon juice
- 1teaspoons pepper (to serve)
- 120grams goats cheese, crumbled
- 500grams frozen broad beans
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 3
Add broad beans to a saucepan of boiling salted water. Cook for 2-3 minutes or until just tender. Drain and refresh in cold water. Slip the skins off by squeezing on one edge of each broad bean.
Step 2 of 3
Place oil and lemon juice into a screw-top jar and season with salt and pepper. Shake to combine. Set aside until ready to serve.
Step 3 of 3
Remove meat from chickens and roughly tear into pieces. Discard chicken bones. Arrange salad leaves on a large platter. Add chicken, beans, radish, parsley, mint and goat's cheese. To serve, drizzle with dressing.
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