Nutrition Recipes


Summer


Lemon and rosemary chicken skewers with watercress pesto and Mediterranean vegetables


Serves 6


Ingredients: 6 boneless chicken thighs 1 red pepper 1 yellow pepper 2 courgettes 2 red onions, halved and peeled 2 sprigs rosemary, leaves finely chopped Zest of one lemon Salt and pepper Olive oil


For the pesto: 65g watercress, roughly chopped 1 clove of garlic, 1tbsp toasted pine nuts 50-75ml olive oil 50g finely grated Parmesan


Method: 1. Using a sharp knife, cut the chicken thighs into decent-sized chunks. You should get 3-4 pieces from each thigh. Place in a bowl with the lemon zest and chopped rosemary leaves, then drizzle with olive oil and mix thoroughly with a good pinch of salt and pepper. Leave in the fridge to marinate for 30 minutes minimum but preferably overnight.


2. Next chop the peppers and courgette into chunks and the red onion into wedges. Toss in a little oil and season with salt and pepper.


26 All About health


It’s time to fire up the barbecue. If you're looking for something a bit different from the norm, our healthy recipes are guaranteed to tease your taste buds


sizzles


Remove the chicken from the fridge and thread alternating chunks of chicken, pepper, courgette and onion onto metal skewers. Put back in the fridge until ready to cook.


3. To make the pesto, blend all the ingredients except the oil in a food processor, then slowly add the oil until the desired consistency is reached.


4. To cook, lay the skewers on a hot barbecue for around 4 minutes on each side, making sure the chicken is cooked through. Alternatively, pre-heat the grill to medium-high and grill for 5 minutes on each side. Serve drizzled with watercress pesto.


For more recipes, visit www.watercress.co.uk


Nothing says


summer like the great British


barbecue, so why not try one of our


tasty dishes next time you’re planning a get-together


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