Name: BBQ Chicken Meatball Salad with Preserved Lemon Vinaigrette
Prep time: 25 min
Cook time: 20 min
Ingredients: 1/3 cup chopped preserved lemon, pips removed; 200ml extra virgin olive oil; 1/4 cup lemon juice; 500g Lilydale Free Range chicken mince; 2 cloves garlic, crushed; 2 tblsp chopped parsley; 2 tspn finely chopped rosemary; 2 tblsp finely grated Parmesan cheese; 2 tspn finely grated lemon rind; 2/3 cup fresh sourdough breadcrumbs; 2 tblsp milk; 1 tblsp olive oil; 3 zucchini, thinly sliced; 250g green beans, steamed; Handful salad greens or leaves; 3 radishes, thinly sliced

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Dressing

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

BBQ Chicken Meatball Salad

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

Dressing

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

BBQ Chicken Meatball Salad

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

Dressing

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

BBQ Chicken Meatball Salad

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