TAKE IT OUTSIDE
Grilled Capsicum Pesto and Chicken Sandwiches
The combination of the punchy grilled capsicum pesto and chargrilled chicken is a great summer combo. Serve in soft rolls or sliced bread.
MARINATED CHICKEN
2 tablespoons olive oil
1 teaspoon thyme leaves
½ teaspoon each smoked paprika and garlic powder
sea salt and cracked pepper
6 boneless chicken thighs
GRILLED CAPSICUM PESTO
2 red capsicums
¼ cup sun-dried tomatoes
70 grams cashew nuts, roasted
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
cracked pepper
GARLIC MAYO
⅓ cup good-quality mayonnaise
1 clove garlic, crushed
1 teaspoon Dijon mustard
TO SERVE
6 soft buns, cut in half
6 large cos lettuce leaves
½ red onion, sliced
150 grams feta
CHICKEN: Place the olive oil, thyme, spices, salt and pepper in a sealable container and mix together. Add the chicken, close and shake until the meat is completely coated. Chill for 2 hours.
PESTO: Place the capsicums on the barbecue grill over a high heat. Grill on all sides until completely charred. Place in a large sealable bag, seal and set aside to cool.
Once the capsicums are cool enough to handle, peel, remove the core, deseed and place
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