Chicken and Halloumi skewers, Chorizo Sausages
with Potato Salad and Fresh Seasonal Greens
We love a good Chicken skewers & Chorizo Sausages and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
6
Bamboo Skewers
450
Potatoes
1
Spring Onion
1
Lemon
3
British Chicken Thighs
250
Halloumi
(Contains Milk)
100
Asparagus
100
Radishes
4
Chorizo Style Pork Sausage
15
Honey
64
Mayonnaise
(Contains Egg, Mustard)
10
Dijon Mustard
(Contains Sulphites, Mustard)
40
Pea Shoots
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
If you're not using a BBQ, preheat your oven to 200°C. Soak the skewers in a dish of water. Bring a medium saucepan to the boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel!), and add them to the boiling water. Simmer until tender, 15-20 mins, then drain in a colander and pop into the bowl you're going to serve them in to cool. Meanwhile, trim the spring onions and thinly slice, set aside. Zest the lemon and cut in half. In a small bowl, add the oil (see ingredients for amount) and the lemon juice. Season with salt and pepper and mix together. Set aside - this is your dressing for the salad later.
Cut the chicken thighs into 2cm pieces. Cut the halloumi into 2cm cubes. Skewer the chicken and halloumi, alternating on each skewer. This should make three skewers per person. Season well and set aside for grilling later. IMPORTANT: Wash your hands after handling raw meat.
Trim the bottom 2cm off of the asparagus and discard. Trim and thinly slice the radishes. Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the asparagus and pan fry until slightly charred, 2-3 mins, turning regularly. Add a splash of water to the pan and keep cooking the asparagus until tender, 3-4 more mins. Season with salt and pepper. Once cooked, pop the asparagus in a large salad bowl, add the sliced radishes and set aside.
If you're cooking your chorizo sausages in the oven, pop them on a baking tray and drizzle with oil. Bake them on the top shelf of your oven until browned and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. You can also BBQ them instead if you want - just make sure they are cooked through!
Pop the frying pan back on the heat (no need to wash), and drizzle with a splash of oil. Add the skewers. Pan fry the skewers turning every minute or so, until golden and charred, 8 minutes. Drizzle them with the honey and cook for the last minute of cooking and turm to coat. You may need to cook these in batches depending on the size of your pan. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. You can also do this on the BBQ, make sure the chicken is cooked through.
Once everything is nearly ready, add the mayo, lemon zest, spring onion and Dijon mustard to the potato. Season with salt and pepper and mix until combined. Add the peashoots to the aspargaus and radish. Drizzle the lemon dressing onto salad and toss together. Serve the skewers with a couple of sausages per person and the 2 salads alongside. Enjoy!
