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| Ingredients | | 800g minced chicken | | 2 cloves garlic, finely chopped | | 1 tablespoon very finely chopped rosemary leaves | | 2 tablespoons chopped parsley | | ¼ cup finely grated parmesan | | finely chopped zest of 1 lemon | | 1 teaspoon flaky sea salt | | freshly ground black pepper | | ½ cup small torn pieces sourdough bread | | ¼ cup milk | | 2 tablespoons olive oil, plus extra for brushing | | 4 zucchini, thinly sliced lengthwise | | ¾ preserved lemon, pips removed | | 200ml extra virgin olive oil | | 3 tablespoons lemon juice | | 200g green beans, stalk ends cut off | | 6 bamboo skewers | | 1 handful radicchio leaves (I used the long-leafed green variety) | | 3 radishes, thinly sliced | | lemon wedges for serving |
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| Barbecued Chicken Meatball Salad with Preserved Lemon Vinaigrette |
| 22 / 02 / 10 Ray McVinnie |
| Photography by Kieran Scott |
This salad wakes up jaded taste buds on a hot day. The savoury chicken and rich, salty dressing go well with the cooked vegetables, the bitterness of the raw radicchio and the pepperiness of the radishes. If radicchio is unavailable use a crunchy lettuce like cos.
The meatballs are skewered so they can be easily barbecued or panfried. |
Method |
Put the chicken, garlic, rosemary, parsley, parmesan, lemon zest, salt and a good grind of pepper in a bowl.
Place the bread in a bowl, pour the milk over, mix well, squeeze a little and let it soak in then add to the chicken along with the 2 tablespoons of olive oil. Mix well and, with oiled hands, form into 24 large walnut-sized balls.
Bring a wide saucepan of water to the boil and drop in the meatballs (in batches if necessary). Bring back to the boil then simmer gently for about 4 minutes or until the meatballs float. Remove with a slotted spoon, cool then thread 4 meatballs on to each skewer. Reserve.
Brush the zucchini lightly with olive oil and barbecue or panfry until well browned and tender. Remove and keep warm.
Place the preserved lemon, extra virgin olive oil and lemon juice in a small blender and process until creamy. Taste and season. This is the dressing. Reserve.
Drop the beans in a saucepan of boiling salted water. Bring back to the boil and boil for 2 minutes. Remove from the heat and drain well.
Brush the skewers with olive oil and barbecue or panfry for about 3 minutes on each side until well browned.
Place the radicchio on a large serving platter. Scatter the beans, zucchini and radishes on top, place the skewers on top and drizzle the dressing over everything. Serve with lemon wedges for squeezing. Serves 6 as a first course, lunch or a main course with steamed rice. 
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