Chicken kofta salad

Ingredients:

• 2 cups (500ml) bulgur wheat (barley and brown rice work well too)
• 1 packet (600g) PnP butchery chicken meatballs
• Glug olive oil
• 2 cucumbers, julienned
• 1 large packet (500g) PnP sweet baby peppers, halved and grilled
• Salt and milled pepper
• ⅓ cup (80ml) basil pesto

Method:

1. Cook bulgur wheat according to packet instructions.
2. Thread meatballs onto skewers and shape into koftas around a skewer.
3. Heat a little oil in a pan and fry chicken koftas over a high heat for 5-7 minutes or until well browned and cooked through.
4. Divide heaps of bulgur wheat, peppers and cucumber into bowls.
5. Top with kofta skewers, season lightly and drizzle with pesto.