Broad Bean Tabbouleh Salad with Tomato Pesto and Chicken Skewers


  • 25g bulgur wheat
  • 1 tsp. zatar
  • 200g frozen broad beans
  • 4 tsp. olive oil
  • 1 lemon
  • Juice of 1 lime
  • 2 cloves garlic, peeled and chopped
  • Black pepper
  • 4 tomatoes
  • 6 spring onions, chopped
  • 45g fresh mint leaves, roughly chopped
  • 45g fresh parsley leaves, roughly chopped
  • 4 tsp. Sacla’ Reduced Fat Tomato Pesto
  • 10g pine nuts, roasted
  • 4 chicken thighs
  • 1 tsp. olive oil
  • 2 tsp. Sacla’ Reduced Fat Tomato Pesto
  • Olive oil spray


  1. Prepare the bulgur wheat according to pack instructions. Transfer to oven proof dish and allow to ‘dry off’.
  2. Toast the zatar and put into a serving bowl.
  3. Blanch the broad beans in boiling water for 2 minutes, then drain.
  4. Mix the olive oil, zest and juice of the lemon with the lime juice, garlic and pepper in a jar and shake well.
  5. Chop the tomatoes and add the spring onions and all the herbs.
  6. Combine these ingredients in the serving bowl along with the Pesto and pine nuts.
  7. Cut the chicken thighs into bite size pieces.
  8. Mix the olive oil and Pesto and stir in with the chicken pieces. Marinate for half an hour.
  9. Thread chicken onto four wooden skewers, previously soaked for 15 minutes in cold water.
  10. Spray a hot griddle with olive oil and cook the skewers, turning regularly for 8 – 10 minutes. Serve chicken skewers laid on top of the tabbouleh.
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