- Preparation time
- 90 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- October 30, 2016
Who ever said that strawberries were just for sweets? Like most berries and fruits, they lend themselves well to savoury dishes.
This interesting and colourful dish is such a celebration of spring’s bounty and it will certainly leave a smile on faces.
It’s a perfect meal for a warm spring BBQ and outdoor entertaining. Serve with a cool drink and Enjoy!
600gms Free-range Chicken Thigh
250gms Haloumi
1 bunch Asparagus
250gm ripe strawberries
100gms Baby Spinach leaves
50gms Baby Rocket
1 bunch of fresh Mint
¼ cup dry-roasted Almonds, roughly chopped
2 tbs White Balsamic
1 tsp Dijon Mustard
4 tbs Extra Virgin Olive Oil
Salt and Pepper
Olive Oil spray
Strawberry Marinade
250gm ripe Strawberries (seconds or overripe will work), hulled
2 tbs Honey
2 tbs White Balsamic
1 tsp Dijon Mustard
1 tsp Dried Mint
1 tsp Fennel seeds
2 tbs Olive Oil
Salt and Pepper
- Place all the marinade ingredients together in a small blender or mini processor and whiz together until smooth.
- Chop the chicken into 2cm dices. Toss the chicken together with the marinade and leave to sit for 1 hour.
- Meanwhile to make the salad, toss the trimmed*** asparagus with 1 tsp olive oil and grill or panfry over a high heat for 1-2 minutes until just under cooked. Remove from the heat and set aside to cool, and then cut each spear in half on an angle. Wash and hull the strawberries, then slice into halves or wedges dependent on size. Pick the leaves from the mint, leaving them whole and toss them together with the spinach and rocket. Toss together with the strawberries, asparagus and roasted almonds. Dress immediately before serving.
- Make the salad dressing by combining the white balsamic, mustard and oil. Season well with salt and pepper.
- To assemble the skewers, chop the haloumi into 2cm squares the same size as the chicken. Once the chicken has marinated, carefully thread it onto 8 skewers with the haloumi. Heat your BBQ plate or frypan over a medium/high heat, spray well with oil and then cook the skewers for a few minutes each side until cooked through and caramelized. Continue brushing with the leftover marinade while cooking.
- Set aside to rest for a couple of minutes and then serve the skewers immediately with the Asparagus and Strawberry salad.
- *** TIP: To trim asparagus, you just need to remove the hard woody ends.
- *** TIP: It pays to invest in a non-stick BBQ mat or use a non-stick frypan for this recipe. The natural sugars in the strawberries and the honey make the end result very sticky, finger-lickingly delicious skewers. You'll want that stickiness on the skewers where it belongs and not stuck on the BBQ. If you don't have a BBQ mat, a sheet of baking paper will work too.
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