Make the most of SPRING EATS

RELAX AND ENJOY SOME DOWNTIME WITH THESE WEEKEND FAVOURITES!

- Karen Buckley

Barbecued Chicken and Broccolini with Olive Dressing

SERVES 4

PREP & COOK 30 MINS

• 800g chicken thigh fillets, trimmed

• 2 tblsps olive oil

• 1 tblsp Portuguese Chicken Spice Blend

• 2 bunches broccolini, trimmed

• 2 green spring onions, chopped

• 1/2 cup chopped fresh parsley leaves

OLIVE DRESSING

• 1/3 cup red wine vinegar

• 1/4 cup extra virgin olive oil

• 1 tblsp Dijon mustard

• 2 tsps honey

• 2/3 cup pitted Sicilian olives, drained, chopped

1 To make dressing, place vinegar, oil, mustard and honey in a jug. Season with salt and pepper.

Whisk to combine. Stir in olives. Set aside.

2 Place chicken, half the oil and half the spice blend in a large bowl. Toss to coat.

3 Place broccolini on a tray. Drizzle over remaining oil and sprinkle over remaining spice blend. Toss well.

4 Heat a large, barbecue grill plate over a medium heat. Add chicken. Cook for about 5 minutes on each side, or until cooked through.

5 Meanwhile, add broccolini to same grill plate. Cook, turning for about 3 minutes, or until just tender.

6 Serve chicken and broccolini with dressing. Scatter over combined onions and parsley.

TIP

Chicken thigh fillets can be replaced with tenderloins.

Panzanella Salmon Salad