This picnic meal is started at home and finished on a barbecue.
Serves 6
Takes 25 minutes to make
Ingredients
750g waxy new potatoes
1 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
2 tbsp chopped fresh mint
2 red chillies, deseeded and finely chopped
Bunch of spring onions, chopped
1 tsp Spanish smoked paprika
2 x 238g packs mini chicken breast fillets
Method
Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl.
Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.
Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.
At the beach, light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.
Nutritional info
Per serving: 281kcals, 12.4g fat (2g saturated), 21.7g protein, 22.2g carbs, 3.2g sugar, 0.2g salt
Chef's tip
You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender.
Delicious Magazine By Matthew Drennan
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