When you fire up your BBQ, why not throw on some extra meat for your packed salad lunch the next day? Here's what was served for lunch at Olwen's place today: It makes a colourful and very satisfying salad.
Ingredients: (for each person)
Cooked chickpeas, about 1/2 - 3/4 cup
Diced mixture of green capsicum and tomato - the same volume as the chick peas
One tablespoon finely chopped parsley
3 kalamata olives
lemon juice as dressing
one chicken thigh, rolled in a spice mix of 1/4 tsp tumeric, 1/4 tsp cumin and 1/8 tsp chili flakes before cooking.
Method:
Roll the chicken in the spice mixture then char-grill or BBQ.
While the chicken is cooking, make up the salad with the remaining ingredients. I bulk-cook chick peas and freeze in portion size containers. Toss.
Slice the chicken and sit on top of the salad mix.
Squeeze over lemon juice to dress.
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