Dressing- 1/3 cup chopped preserved lemon, pips removed
- 200ml extra virgin olive oil
- 1/4 cup lemon juice
BBQ Chicken Meatball Salad- 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
| 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
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