Chicken kofta salad

A healthy, yet deliciously fresh dinner idea that’s loaded with lean meat, do-good vegetables and high fibre – exactly what the doctor ordered!

Less than 30 minutes

Serves 4

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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.

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