Name: Chicken skewers with broad bean hummus
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 tbsp olive or rapeseed oil -; 2 tsp dried oregano -; 1 tsp smoked paprika -; 2 tsp lemon juice -; 1 garlic clove, finely grated -; 4 skinless chicken breast fillets (about 650g), cubed -; 640g frozen baby broad beans -; 2 garlic cloves -; 2 tbsp lemon juice -; 2 tbsp tahini -; 1 tbsp ground coriander -; 1 tsp ground cumin -; 2 red onions, chopped -; 1 tbsp lemon juice -; 4 vine tomatoes, sliced -; 200g cucumber, halved and sliced -

Ingredients for - Chicken skewers with broad bean hummus

1. 1 tbsp olive or rapeseed oil

2. 2 tsp dried oregano

3. 1 tsp smoked paprika

4. 2 tsp lemon juice

5. 1 garlic clove, finely grated

6. 4 skinless chicken breast fillets (about 650g), cubed

7. 640g frozen baby broad beans

8. 2 garlic cloves

9. 2 tbsp lemon juice

10. 2 tbsp tahini

11. 1 tbsp ground coriander

12. 1 tsp ground cumin

13. 2 red onions, chopped

14. 1 tbsp lemon juice

15. 4 vine tomatoes, sliced

16. 200g cucumber, halved and sliced

How to cook deliciously - Chicken skewers with broad bean hummus

1 . Stage

Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.

2 . Stage

To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.

3 . Stage

Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.