Chicken skewers with broad bean hummus
Frozen broad beans make a great replacement for chickpeas in this hummus. People often forget that frozen, dried and canned fruit and veg all count towards your five-a-day. These skewers can also be barbecued if the sun is shining.
SERVES 4 PREP 25 mins COOK 15 mins EASY
For the skewers
1 tbsp olive or rapeseed oil
2 tsp dried oregano
1 tsp smoked paprika
2 tsp lemon juice
1 garlic clove, finely grated
4 skinless chicken breast 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 onions, chopped
1 tbsp lemon juice
4 vine tomatoes, sliced
200g cucumber, halved and sliced
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.
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.
Heat the grill to high and cook the chicken skewers for 4-5 mins on each
