Herby quinoa, feta & pomegranate salad
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Dukkah-spiced BBQ chicken wings
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 10 - 12
Skip to ingredients
- 50g sesame seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp coarsely ground black pepper
- 1 tsp paprika
- juice 1 lemonplus extra wedges to serve
- 2 tbsp olive oil
- 1 tbsp tahini paste
- 25 chicken wings
- handful pomegranate seeds(from a tub or whole fruit)
- small handful corianderleaves, stems discarded
- lemonwedges, to serve
Nutrition: per serving (12)
- kcal214
- fat14g
- saturates3g
- carbs4g
- sugars3g
- fibre1g
- protein17g
- salt1g
Method
step 1
To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast the cumin and coriander seeds until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix.
step 2
Mix the lemon juice, olive oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr.
step 3
Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge.
step 4
Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6). Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins). Transfer the wings to a big platter. Scatter over the reserved dukkah, the pomegranate seeds and coriander leaves, and serve with lemon wedges.
