Friends, Food, Sunshine ! (Part 1) - Smoky Chicken & Sweet Potato, Chicken & pinto bean salad, Halloumi & fig kebabs

Cook up an open air feast that’s fresh imaginative and healthy using our go to lean protein – chicken – plus summer’s tastiest veggie ingredients

Smoky Chicken & Sweet Potato

Serves 4

·         4 medium sweet potatoes

·         4 chicken breasts, preferably organic

·         Juice of 1 lemon

·         2tsp olive oil

·         2tsp smoked paprika

For the relish

·         2 shallots, finely diced

·         1 clove garlic, crushed

·         227g tin chopped tomatoes

·         180g sweet corn

·         ¼ tsp dried chilli

·         ½ tsp smoked paprika

1. Baking sweet potatoes on the barbecue couldn’t be easier. Just prick the skins with a fork and wrap them individually in foil. Then pop them on the barbecue for 40 to 50 minutes for a medium potato.
2. For the marinade, combine the lemon juice, olive oil and paprika. Cut each chicken breast through horizontally and marinate in a nonmetal dish for at least 30 minutes. (Organic chicken is recommended because this certification ensures the highest health and welfare standards.)
3. While the chicken is marinating make the relish. In a saucepan, beat 1tbsp water and cook the shallots with the lid on for 3 or 4 minutes until softened, add the garlic and cook for a further minute. Finally, add the tomatoes, sweetcorn and spices and simmer gently for 5 minutes until the sauce is thickened. Season to taste and put to one side.
4. Cook the chicken on a medium hot barbecue for 4 or 5 minutes on each side, depending on size, and check it’s cooked through. There should be no pink flesh and the juices should run clear if you pierce it with a knife.
5. To check the sweet potatoes are cooked, carefully open the foil and cut one open to make sure it’s soft all the way through. It will be steaming so take care. Serve the chicken and potato with a green salad and a good dollop of sweet corn relish on the side.

Chicken & pinto bean salad

Calories 255

Fat 10g

Protein 29g

Salt 0.6g

Serves 6

·         4 organic chicken breasts

·         2tsp groundnut oil

·         Juice and zest of 1 lime

For the salad

·         400g tin black-eyed beans, drained

·         4 spring onions, finely, sliced

·         Small bunch coriander, chopped

·         1 ripe avocado, chopped

·         1 red pepper, chopped

1. Combine the oil, lime juice and zest and brush it over the chicken breasts. Cook on a medium hot barbecue for 10 minutes on each side. Check they are cooked through and return to the heat for another few minutes if not.
2. While the chicken is cooking, combine all the salad ingredients and season to taste. Slice the chicken and toss it through the salad to serve.

Halloumi & fig kebabs

Calories 165

Fat 12g

Protein 9g

Salt 1g

Makes 6 kebabs

·         250g halloumi

·         3figs, halved

·         12 mint leaves

·         3 mild red chillis, deseeded and cut inyo thick strips

·         3tsp olive oil

·         3tsp honey

1. Cut the halloumi into 12. Marinate all the ingredients together for at least 20 minutes.
2. Thread onto kebab sticks. Cook on a medium heat for 3 or 4 minutes on each side, basting with the leftover matinade.