Halloumi & pepper kebabs with lemony cabbage salad
The Cypriot cheese is a great choice for meat-free skewers as it doesn't melt- these barbecue-friendly veggie bites are budget-friendly too
Bang bang chicken with Sichuan salad
Serves 4
Easy
Prep:
Cook:
plus marinating
These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly
Skip to ingredients
For the salad
- 1 tsp Sichuan peppercorn
- 1 large cucumberpeeled, deseeded and cut into matchsticks
- 2 large carrotscut into matchsticks
- 1 bunch spring onionshredded
- 1 tbsp sesame oil
- juice ½ lime
- handful chopped coriander
For the chicken
- 1kg pack chicken drumsticksand thighs
- 1 tbsp olive oil
- 1 tsp Chinese five-spice powder
For the sauce
- 140g chunky peanut butter
- 100ml low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp granulated sugar
- 2 red chilliesdeseeded and finely chopped
Nutrition: per serving
- kcal603
- fat43g
- saturates9g
- carbs22g
- sugars21g
- fibre5g
- protein31g
- salt3.6g
Method
step 1
Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
step 2
Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
step 3
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
step 4
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.
