Name: Chicken skewers with broad bean hummus
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 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; 640g frozen baby broad beans; 2 garlic cloves; 2 tbsp lemon juice; 2 tbsp tahini; 1 tbsp ground coriander; 1 tsp ground cumin; 2 red onions chopped; 1 tbsp lemon juice; 4 vine tomatoes sliced; 200g cucumber halved and sliced

Two chicken skewers with broad bean hummus in a bowl and salad in a bowl

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

Method

step 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.
step 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.
step 3
Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.