Ingredients:
- 2 tablespoons olive oil
- 2 long red chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 600g chicken tenderloins, halved lengthways
- 250g punnet cherry tomatoes, quartered
- 240g can cannellini beans, drained, rinsed
- 3/4 cup flat-leaf parsley leaves, chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 2 bunches asparagus, trimmed
- Olive oil cooking spray
Preparation:
Soak skewers in a shallow dish of cold water for 30 minutes. Drain. Process 1 1/2 tablespoons oil, chillies and garlic in a food processor. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers. Combine tomatoes, beans, parsley and onion. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss. Preheat a barbecue grill on high heat. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover. Cook skewers for 5 minutes, turning. Arrange bean salad on serving plates. Top with asparagus and skewers and serve. |
