Now that summer has well and truly arrived, with sun-dappled days and hazy sunshine, it’s time to start cooking and eating outside; the BBQ is well used throughout the summer months in our house, from juicy bangers, succulent steaks to crispy skinned whole fish being cooked over coals, and we all love the outdoor dining season, with me even cooking an “FEB” (Full English Breakfast) outside on the big gas BBQ for a weekend treat! Today’s recipe for Moroccan Chicken & Apricot Salad with Tabbouleh is my latest salad creation – a robust and filling salad that is a complete meal, or that would be perfect for a light snack or starter to an exotic meal.
I know that the term “Moroccan” is much used in recipes nowadays, but the recipe is so-called as it uses a ready-mixed Moroccan spice blend, and with the addition of the tabbouleh, so I feel the title is justified! Plump chicken breasts are marinated in a spicy, oil and yoghurt marinade for a couple of hours before being threaded onto skewers with fresh apricots, and then cooked on a BBQ. The chicken is then arranged over a fabulous selection of peppery and crispy leaves, I used Florette’s “Peppery Crispy” salad leaves, but their “Mixed Leafy Rocket” salad leaves would also have worked, as you need a fairly strong lettuce leaf to stand up to the Moroccan spices and tabbouleh.
Florette has a HUGE range of ready-to-eat salads, and I am a big fan of them for quality and seasonal selection. A salad is often a sad affair, with limp lettuce and lacklustre salad leaves, but it needn’t be that way; by adding grilled meats, vegetables, fish and even grilled cheese to salads, a plain salad can be transformed into a hearty and delectable meal. If you are a vegetarian and fancy the idea of this type of salad, then why not use marinated halloumi cheese in place of the chicken skewers? Halloumi is a very “well-behaved” cheese when grilled or cooked over coals and would make a great alternative.
I hope you enjoy my latest recipe creation for summer, and are inspired to try it out……the recipe is shared below and would also make a wonderful lunch-box salad too. That’s all for today, do pop back soon when I have some more travel stories and a couple of restaurant reviews to share with you all – have a great week, Karen
Disclaimer: Collaborative paid recipe development with Florette; all views and opinions remain my own.