TAKE IT OUTSIDE

Grilled Capsicum Pesto and Chicken Sandwiches

The combination of the punchy grilled capsicum pesto and chargrilled chicken is a great summer combo. Serve in soft rolls or sliced bread.

MARINATED CHICKEN

2 tablespoons olive oil
1 teaspoon thyme leaves
½ teaspoon each smoked paprika and garlic powder
sea salt and cracked pepper
6 boneless chicken thighs

GRILLED CAPSICUM PESTO

2 red capsicums
¼ cup sun-dried tomatoes
70 grams cashew nuts, roasted
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
cracked pepper

GARLIC MAYO

⅓ cup good-quality mayonnaise
1 clove garlic, crushed
1 teaspoon Dijon mustard

TO SERVE

6 soft buns, cut in half
6 large cos lettuce leaves
½ red onion, sliced
150 grams feta

CHICKEN: Place the olive oil, thyme, spices, salt and pepper in a sealable container and mix together. Add the chicken, close and shake until the meat is completely coated. Chill for 2 hours.

PESTO: Place the capsicums on the barbecue grill over a high heat. Grill on all sides until completely charred. Place in a large sealable bag, seal and set aside to cool.

Once the capsicums are cool enough to handle, peel, remove the core, deseed and place