BBQ Chicken Meatball Salad with Preserved Lemon Vinaigrette

Dressing

Ingredients

Method

To make the dressing, place all ingredients in a small processer and process until smooth and creamy

BBQ Chicken Meatball Salad

Ingredients

Method

Place the mince, garlic, herbs, Parmesan and lemon rind in a bowl. In a small bowl mix together the breadcrumbs and milk, soak for 2-3 minutes.
Add the breadcrumbs to the mince together with the oil. Season with salt and pepper. Mix well. With lightly oiled hands, roll tablespoons of mixture into balls
Bring a large saucepan of water to boil. In batches, cook the meatballs in simmering water for about 4 minutes or until cooked through.
Meatballs will float when cooked. When cool, thread 3 meatballs onto each skewer
Lightly brush zucchini with olive oil and chargrill until brown and cooked through. Set aside, keep warm. Brush the chicken skewers with a little oil and BBQ or pan fry until brown
To serve, arrange the bean, zucchini, salad greens and radishes in a serving bowl, top with skewers and drizzle over dressing