Chargrilled Honey-Mustard Chicken & Lamb Chipolatas
with Zucchini Couscous, Cucumber Salad & Flatbreads
Gather your friends over because this meal is not only Insta-worthy, but downright delicious. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
Always refer to the product label for the most accurate ingredient and allergen information.
2 clove
garlic
½
lemon
1 tub
wholegrain mustard
(ContainsSulphites)1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
couscous
(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)1
zucchini
1
cucumber
½ packet
flatbread
(ContainsGlutenMay be present Milk, Sesame, Soy)1 bag
mixed salad leaves
1 packet
lamb chipolata
(ContainsSulphites, GlutenMay be present Milk, Soy)1 tub
caramelised onion chutney
1 packet
garlic aioli
(ContainsEgg)Not included in your delivery
olive oil
1 tbs
honey
¾ cup
water
10 g
butter
(ContainsMilk)drizzle
balsamic vinegar
Preheat the BBQ to a high heat. Finely chop the garlic. Zest the lemon (see ingredients) to get a generous pinch and slice in half. In a medium bowl combine the garlic, lemon zest, lemon juice, honey, wholegrain mustard, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken tenderloins and toss to coat. Set aside.
TIP: For extra flavour, marinade the chicken a few hours or the day before and keep in a covered container in the fridge.
Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous, stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork, stir through the butter and set aside uncovered.
While the couscous is cooking, thinly slice the zucchini into strips lengthways. Thinly slice the cucumber into rounds. Place the zucchini on a plate and add a generous drizzle of olive oil and a pinch of salt and pepper. Brush the flatbreads (see ingredients) with a drizzle of olive oil and season with a pinch of salt and pepper. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the cucumber and mixed salad leaves and set aside.
When the BBQ is hot, using tongs, pick up the chicken and let any excess marinade drip down into the bowl. Add the chicken to the BBQ and grill, turning regularly, until charred and cooked through, 8-12 minutes. Whilst cooking, occasionally spoon any excess marinade over the chicken. Set aside on a plate to rest and cover to keep warm. Meanwhile, add the lamb chipolatas to the BBQ and cook, turning occasionally, until charred and cooked through, 10-15 minutes. Transfer the chipolatas to the plate with the chicken.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and marinade, cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside on a plate and cover to keep warm. Wipe out and return the frying pan to the heat with a drizzle of olive oil and cook the lamb chipolatas, tossing occasionally, until browned and cook through, 8-12 minutes.
Add the zucchini to the BBQ and grill until charred and softened, 3-5 minutes on each side. Add the flatbreads to the BBQ and grill, until lightly charred, 1-2 minutes on each side. Roughly chop the zucchini and stir through the couscous.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the zucchini and cook until lightly golden, 3-5 minutes on each side. Heat the flatbreads in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Toss the salad. Bring everything to the table to serve. Spoon the caramelised onion chutney over the chipolatas. Help yourself to the chargrilled honey-mustard chicken, lamb chipolatas, zucchini couscous, cucumber salad, flatbreads and garlic aioli.